West African Chicken and Peanut Soup
Serves
4
Total Time
35mins
Calories
321
This West African inspired recipe uses a combination of familiar ingredients to create a creamy and nutty satisfying soup.
- Ginger20 gpeeled
- Red bell pepper1seeded, destalked, quartered
- Fresh chilli1deseeded
- Chicken breast150 gcubed - 2 cm
- Sweet potato150 gpeeled, quartered
- Tomato2halved
- Coconut oil2 tablespoons
- Garlic clove2peeled, crushed
- Tomato purée3 tablespoons
- Salt & pepper1 pinch
- Chicken stock650 ghot
- Cayenne pepper½ teaspoon
- Ground coriander1 teaspoon
- Peanut butter3 tablespoonssmooth
- Black pepper½ teaspoonfreshly ground
- Peanutsas neededroasted, chopped
- Corianderas neededchopped
Ingredients
- 1. Fit thick slicing disc (5) to direct prep attachment
- 2. Fit direct prep attachment to kCook Multi
- 3. Fit max blade to kCook bowl
- 4. Add coconut oil to the kCook bowl
- 5. Fit kCook bowl to kCook Multi
- 6. Attach lid to kCook bowl
- 7. Heat with filler cap removed - 2 min, 120°C, speed 3
- 8. Turn direct prep attachment to position 1
- 9. Slice ginger, red bell pepper and fresh chilli into the kCook bowl with direct prep attachment
- 10. Turn direct prep attachment to position 2
- 11. Add garlic clove, chicken breast, tomato paste and salt & pepper
- 12. Cook with filler cap removed - 5 min, 120°C, speed 3
- 13. Turn direct prep attachment to position 1
- 14. Slice sweet potato into the kCook bowl with direct prep attachment
- 15. Turn direct prep attachment to position 2
- 16. Add chicken stock, tomato, cayenne pepper, ground coriander, peanut butter and black pepper
- 17. Cook with filler cap fitted - 20 min, 98°C, speed 3
- 18. Blend with filler cap fitted - 2 min, speed 12
- 19. Sprinkle with peanuts and garnish with cilantro
- 20. Serve
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
