Ghanaianchickenandpeanutbuttersoup Recipes

GHANAIAN CHICKEN AND PEANUT BUTTER SOUP

Steps:

• Place a large saucepan/casserole pot over a medium heat. Fry the chicken pieces, skin side down, for 10 minutes or until browned. Using tongs, turn the pieces of chicken over to seal the underside.
• Stir in two of the onions, ginger and garlic for five minutes or until translucent and softened.
• Pour in the chicken stock and season with salt. Bring to the boil then reduce the heat and simmer for 10 minutes.
• In a separate small saucepan, mix together the peanut butter with the water. Gently bring the mixture to the boil, stirring occasionally to.
• prevent burning and a lumpy mixture. Gently simmer for 5-10 minutes or until the oil from the peanut butter settles on the surface.
• In a food processor, blend together the remaining two onions with the tinned tomatoes and red pepper. Add this mixture to the chicken and simmer for 5 minutes.
• Finally, add the peanut butter mixture to the chicken pan and simmer for a further 30 minutes.
• Optional - pour soup into a bowl and place rice ball in the middle.

PEANUT BUTTER CHICKEN

Steps:

• Heat oil in a large skillet over medium heat. Add the chicken pieces, and cook until chicken starts to turn white. Add the onion, mushrooms, and red pepper flakes. Season with salt and pepper. Cook, stirring constantly until onions are translucent, about 5 minutes.
• Pour the tomatoes and chicken stock into the skillet, and simmer for about 10 minutes, or until chicken is cooked through. Stir in peanut butter, and cook stirring constantly until the sauce thickens. This should only take a minute or two. If the sauce is not thickening, you may stir in more peanut butter.

AFRICAN CHICKEN PEANUT BUTTER SOUP

Steps:

• Heat oil in large dutch oven over medium-high heat.
• Saute onion and garlic, until onion is translucent. Stir in curry powder and red pepper flakes, and cook several seconds.
• Push aside and add chicken pieces, a few at a time, and saute until golden brown.
• Add broth and bring to a boil. Reduce heat, cover and simmer at least 25 minutes.
• Stir in peanut butter and tomatoes.
• Add three-fourths of the squash and cook down.
• Add potatoes and remaining squash about 20 minutes before serving, cooking just until done, not falling apart.
• Season with salt and pepper and ladle into bowls.