I first saw this recipe in a magazine, probably Bon Appetit or some such. A sense of adventure and a “what the heck” attitude prompted me to prepare this strange soup. With an “order out” backup plan in place, I proceeded with the preparations. The meal was a hit with everyone, especially my younger son, for whom I have made it no less than 20 times. When he drove far away to graduate school, the first recipe he asked for was this one. He texted me while shopping for groceries the first day he arrived, and he made a pot of it as soon as he returned to his apartment. The original recipe says, “An intriguing, rich, and spicy soup with West African roots.” It is indeed intriguing and unforgettable.
PREP: 35 minutes TOTAL: 35 minutes
- 1 pound skinless, boneless chicken breast halves, cut into 3/4 to 1 inch cubes
- 1 tablespoon hot sauce
- 4 cups low-salt chicken broth
- 1/3 cup creamy peanut butter (do not use natural or old fashioned)
- 2 tablespoons tomato paste
- 5 tablespoons butter
- 1 and 1/2 cups chopped onion
- 2 medium zucchini, trimmed and cut into 1/2 inch cubes
- 2 tablespoons all purpose flour
- 1 can drained, diced tomatoes in juice
Combine chicken cubes and hot sauce in medium bowl and toss to coat well. Sprinkle with salt and pepper and toss again. Whisk chicken broth, peanut butter, and tomato paste in another medium bowl to blend. largest butter in large pot over medium-high heat. Add chopped onion and zucchini; sauté until tender, about 8 minutes. Add chicken and sauté until no longer pink on outside, about 3 minutes. Sprinkle with flour and cook 1 minute, stirring occasionally. Add broth mixture and tomatoes to pot. Simmer until chicken is cooked through and favors blend, about 5 minutes. Season soup to taste with salt and pepper. Serve.