I like fancy food – a lot, but I also like comfort food – a lot. This recipe definitely falls into the comfort food category. It also falls into the really good and healthy for you category.
It would take pages to write down all of the benefits that you can get from curry powder alone, and this recipe has almost a 1/4 cup of it. Surprisingly it doesn’t taste like an overwhelming curry, but your body sure recognizes how good it is and starts to use it right away.
If there was one benefit that really stands out, it would be anti-inflammatory. But even that is not enough. These ingredients are strongly anti-cancer and even guard against cognitive malfunctions such as alzheimers. Your liver will thank you too, because it’s great for clearing out congestion, which is pretty common in the cold winter months.
Convert it easily to a meatless (and vegan) version by substituting chickpeas and roasted cauliflower for the chicken. A good quality vegetable broth made with carrots or squash will also provide a similar richness as the chicken broth. Go even further, and get even more nutrition by adding some miso to the finished version. You wont have to cook it as long, so just adjust your time.
I feel really good after eating this dish, and I know you will too!
African Peanut Chicken Soup
1-2 T coconut oil
2 chicken thighs (bone in, with skin)
1 yam, diced
1/2 C onion, minced
2 cloves garlic, minced
1 jalapeño pepper, diced, no seeds (can use a different kind of pepper if you would like)
1 T grated ginger
1 smoked kipper, minced (or you can use a smoked fish that you just put in the pot while cooking and then pull out)
3 T curry powder (no salt)
pinch hot pepper flakes
1 bay leaf
1 quart low sodium chicken broth (I add additional bone broth concentrate for flavor and nutrition)
1 C creamy peanut butter
1 14.5 oz can fire roasted tomatoes, drained
1 C coconut cream
salt and pepper
Heat up your dutch oven to medium low, and add the coconut oil. Salt and pepper your chicken thighs and brown on each side. Stir in the yams, garlic, onion, pepper and curry powder with a pinch of salt. Cover and cook for about 5 minutes or so.
Stir in the chicken broth, peanut butter and tomatoes. Add the bay leaf and sugar, cover, and simmer for about an hour. Pull out the chicken thighs and once they are cool enough to handle, shred the meat and finely mince the skin. Return them to the pot and stir in the coconut cream. Add a good amount of black pepper, and then taste to see if it needs more salt.
Let cook for another 20 minutes to half hour, but don’t let it boil. It should be hot, but not boiling.
Serve with crushed peanuts on top and raw pumpkin seeds or cilantro.
*options: you can make this a stew by reducing the amount of broth or by adding additional chicken thighs which can be served whole over a bed of rice*
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