West African Chicken-Peanut Soup

I tried a new recipe on Monday. My Aunt Susie raves about this soup so I decided to give it a try. It was very good, I thought it was pretty spicy, Joe had to add hot sauce. But then again, he adds hot sauce to everything. Apparently this soup is served at the Blue Moon Tavern and Grill in Northwest Portland. Here goes....

West African Chicken-Peanut Soup

1 cup diced cooked chicken
2/3 cup diced onion
1 1/2 teaspoons minced garlic
2 tablespoons dark sesame oil
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
3 cups chicken broth
1/4 cup tomato paste
1 cup chopped stewed tomatoes, drained
3 tablespoons chunky peanut butter (needs to be chunky!)

In a large pot, saute the chicken, onion, and garlic in the sesame oil for about 10 minutes, until the onion is tender. Add the curry powder, salt, pepper and pepper flakes and saute 1 minute more. Add the chicken broth, tomato paste, stewed tomatoes and peanut butter, stirring until well-combined. Heat until very hot but not boiling. Serve immediately.

My aunt suggested serving it over white rice so that's how we ate it. I don't know if I'd like it without the rice, so I definitely recommend doing the same!

Happy Friday!