Senegalese Chicken Soup

• Gluten free

• Meat

  • 1 1/2 lbs Chicken thighs, boneless skinless

• Produce

  • 1 Cilantro
  • 2 tsp Coriander, ground
  • 2 tsp Garlic
  • 1 Onion, large
  • 1 Peanuts
  • 1 Scallions
  • 1 28 oz Can Tomatoes

• Canned Goods

  • 6 cups Chicken broth
  • 1 6 oz Can Tomato paste

• Condiments

  • 1 cup Peanut butter

• Baking & Spices

  • 2 Heaping tbsp Curry powder

• Oils & Vinegars

  • 4 tbsp Olive oil

Found on fusioncraftiness.com

Description

Ingredients

• 1 Large onion diced
• 4 T Olive oil
• 2 tsp Garlic chopped
• 2 Heaping Tbs curry powder
• 2 tsp Ground coriander
• 6 Cups chicken broth
• 6 oz Can tomato paste
• 1 Cup of peanut butter
• 28 oz Can of diced tomatoes
• 1.5 lbs boneless, skinless chicken thighs, cut into bite size pieces
• Garnish:
• Scallions
• Chopped peanuts
• Cilantro

Directions

• Cook onions in olive oil until soft.
• Add garlic and cook 2 minutes.
• Add curry powder and coriander and fry two more minutes.
• Add chicken broth and scrape bottom very well with wooden spoon.
• Simmer 30 minutes.
• Add peanut butter.
• With stick blender, blend until peanut butter is incorporated and a lot of the onions are pulverized.
• Add diced tomatoes, tomato paste and chicken.
• Simmer on low for 30 more minutes.
• Garnish.