This is sort of an odd dish that I had never heard of before. My friend Harmony has been ranting and raving about this delicious soup that she had at Hale and Hearty. She went on about the most delicious thing that she had ever eaten, to the point where she signed up to receive an email whenever they had this on their menu. I then made it my mission to try and recreate this dish.
While this dish is quite common in Western Africa, let me be frank by saying that this is not your run of the mill stew. This stew is spicy, sharp and quite exotic for most. I find the flavor blend very unique and would have never thought to make this combination. I fell so hard for this soup that I made it twice in the past two weeks which means that I have eaten for lunch almost every single day for the last two weeks. It just does it for me. It has that spicy, savoriness that I long for. It has an incredible richness from the peanut butter and the coconut milk.
I hope that you enjoy this as much as I did. This was such a satisfying, filling meal and if your not into pretty spicy food then just omit the jalapeno. This soup works well with a nice light cold Pilsner or crisp Sauvignon Blanc.
This recipe was adapted from Kirstin in the Couv on food.com
- 2 chicken leg quarters
- 1quart water
- 2 tbsp EVOO
- 1 large white onion, diced
- 1 jalapeno, optional
- 1 inch piece of fresh ginger, peeled and minced
- 2 cloves of garlic, minced
- ¼ c curry powder
- 1 tbsp curry paste
- 1 cup peanut butter
- 1- 28 oz can diced tomato
- 1 tbsp sambal oelek (chili paste)
- 1 can lite coconut milk
- In a large pot over medium-high heat, poach the chicken until it is cooked through and starts to fall off the bone. Remove chicken and and set aside, reserving the broth.
- In a skillet over medium heat, saute onion and jalapeno in EVOO until translucent, about 5 minutes. Add garlic and ginger and saute for an additional 2 minutes being careful not to burn. Transfer to the large pot with the broth. Add curry, curry paste, peanut butter and tomatoes giving it a good stir and let it simmer for about 10 minutes.
- Shred the chicken from the bones and discard skin and bones. Add it to the soup and along with the coconut milk. Stir, check seasoning and serve!