This has been a little bit of a stressful week due to midterms, but I’ve been trying my best to keep a food diary lately…mainly because I just want to keep myself accountable for everything that I eat and make sure that I am not undereating. It’s tough to try to remember what I need to eat enough every single day, but I’m making great efforts to make sure that this happens. Oh–and I’ve upgraded my studio, so now I will have yummy-ier looking photos for you. To start, we have African Peanut Soup with Chicken.
Although the weather in Toronto is getting a little warmer, there is still an excuse to have stews and soups right? I’ve been trying to make African Peanut Soup with Chicken for months. It looked so delicious and I love trying new dishes from around the world. Usually, I stick to my East Asian, South East Asian foods, just because it feels super homey to me. I love the bold flavours from those parts of the world, but I decided to try to venture into different cuisines. It’s actually a lot of fun. And if you have a dish that I can make FODMAP friendly, feel free to let me know, I love a challenge.
But for now, African Peanut Soup with Chicken offers a creamy, soft bites of chicken…yum. I simply can’t describe it, you will need to try it for yourself!
Let me know how this recipe was for you, I’m excited to hear!
African Peanut Soup with Chicken. A healthy recipe that is low FODMAP, gluten free, and healthy!
15 minPrep Time
2 hrCook Time
2 hr, 15 Total Time
- 4 tablespoons of olive oil, divided
- 3 pounds of chicken thighs
- 2 bunches of green onions, green tops only, chopped
- 3 inches of fresh ginger, chopped
- 3 cups of sweet potatoes, cubed
- 5 roma tomatoes, chopped
- 900 mL of chicken broth
- 1 cup of natural peanut butter
- 1 tablespoon of ground coriander
- 1 teaspoon of cayenne powder
- 1 bunch of collard greens, leaves chopped
- salt and pepper to taste
- Using a pan, heat two tablespoons of olive oil on medium high heat, brown the chicken thighs.
- While the chicken thighs are browning, use the other two tablespoons of olive oil and saute the green onions and ginger. When the onions and ginger are fragrant, add the chopped sweet potatoes and roma tomatoes. Saute for another 2 minutes. Add the chicken broth.
- Add the peanut butter, coriander, and cayenne powder.
- Simmer the soup for 2 hours, covered. Make sure to stir every so often to avoid food caking at the bottom.
- When the soup is done simmering, add the chopped collard greens and mix well and you're done!
Potential moderate FODMAP: Sweet potatoes, limit to 1/2 cup in your serving