African Chicken Peanut Butter Soup

Warm, hearty, and brimming with bold flavors, African Chicken Peanut Butter Soup is a soul-soothing dish that combines tender chicken thighs, creamy peanut butter, and a medley of fragrant spices. This comforting recipe layers rich umami notes from sautéed onions, garlic, and tomato paste with the sweetness of sweet potatoes and the velvety texture of peanut butter. Simmered in chicken stock and finished with a pop of fresh baby spinach, this one-pot soup is as nourishing as it is delicious. Customizable with toppings like roasted peanuts and fresh cilantro, it pairs perfectly with rice, bread, or enjoyed on its own. Ready in under an hour, this easy African-inspired stew is the perfect blend of tradition and modern comfort, ideal for busy weeknights or a cozy family meal.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 lb boneless, skinless chicken thighs
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp vegetable oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp tomato paste
• 1 cup crushed tomatoes
• 0.75 cup smooth peanut butter
• 5 cups chicken stock
• 1.5 cups sweet potatoes, peeled and cubed
• 2 cups baby spinach
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp paprika
• 0.25 cup optional: chopped roasted peanuts
• 2 tbsp optional: cilantro, chopped (for garnish)

Directions

Step 1

Season the chicken thighs with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Step 2

In a large pot, heat the vegetable oil over medium-high heat. Add the chicken thighs and sear them for 3-4 minutes per side, until golden brown. Remove the chicken and set aside.

Step 3

In the same pot, reduce the heat to medium and add the chopped onion. Sauté for 5-7 minutes, until translucent.

Step 4

Stir in the garlic, ginger, cumin, coriander, and paprika. Cook for 1-2 minutes until fragrant.

Step 5

Add the tomato paste and cook for an additional minute, stirring constantly.

Step 6

Stir in the crushed tomatoes and peanut butter, mixing until well combined.

Step 7

Pour in the chicken stock and stir until the peanut butter is fully dissolved.

Step 8

Return the seared chicken thighs to the pot, along with the cubed sweet potatoes. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 25-30 minutes, until the chicken is tender and the sweet potatoes are cooked through.

Step 9

Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.

Step 10

Stir in the baby spinach and cook for an additional 2-3 minutes, until wilted.

Step 11

Taste the soup and adjust the seasoning with the remaining salt and black pepper, if needed.

Step 12

Serve the soup hot, garnished with chopped roasted peanuts and cilantro, if desired. Enjoy with rice, bread, or as is!

Nutrition Facts

Serving size	3316.5 grams (3316.5g)

Amount per serving	% Daily Value*
Calories	3466

Total Fat 205.00g	263%
Saturated Fat 35.30g	177%
Polyunsaturated Fat 16.80g
Cholesterol 674mg	225%
Sodium 4620mg	201%
Total Carbohydrate 165.30g	60%
Dietary Fiber 35.00g	125%
Total Sugars 49.00g
Protein 248.10g	496%

Vitamin D 32IU	159%
Calcium 481mg	37%
Iron 26mg	145%
Potassium 3732mg	79%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.7%

Protein: 28.4%

Carbs: 18.9%