Ghanaian Groundnut Soup with Chicken

Ingredients

• 1.5 pounds chicken, boneless skinless thighs or breasts
• ¾ cup creamy peanut butter, unsweetened
• 1 whole onion, medium
• 3 whole garlic cloves
• 4 cups chicken broth or water
• 1 pinch salt and pepper to taste

Instructions

1. 1

   Pat the chicken dry with paper towels, then cut it into 1-inch cubes by making cuts across and along the length of each piece, discarding any large pieces of fat or cartilage.

2. 2

   Cut the onion in half from root to tip, then peel away the papery skin and discard it; lay each half flat and slice it crosswise into 1/4-inch-thick half-moons.

3. 3

   Peel the garlic cloves by laying each one flat under the flat side of a knife blade, pressing down hard to crack the skin, then peeling away the papery layer; mince the cloves into pencil-tip-sized pieces (smaller than a grain of rice).

4. 4

   Add 1 tablespoon of oil to a large pot (at least 5-quart capacity) and heat over medium-high until it shimmers and slides quickly when you tilt the pot, about 60 seconds.

5. 5

   Add the chicken pieces to the hot oil and stir once every 30 seconds for 5 minutes, until the surface is no longer pink and the edges begin to turn opaque (do not cook through; the chicken will finish cooking in the broth).

6. 6

   Add the sliced onion and minced garlic to the pot, then stir constantly for 90 seconds until the onion becomes translucent and the garlic smell becomes strong and fragrant.

7. 7

   Pour in the 4 cups of broth and bring to a boil over medium-high heat, watching for large bubbles to break the surface continuously, about 3–5 minutes.

8. 8

   Reduce the heat to medium-low so the liquid is at a steady gentle simmer with small bubbles breaking the surface once every 1–2 seconds; add the peanut butter and stir constantly for 2 minutes until completely smooth with no lumps remaining.

9. 9

   Cover the pot partially (lid slightly ajar) and simmer for 8 minutes, stirring once every 2 minutes, until the chicken is cooked through (no pink inside when cut at the thickest part).

10. 10

    Taste the soup and add salt and pepper in small pinches until it tastes savory and balanced; stir well after each addition and taste again before adding more.

Tools you’ll need

• large pot, at least 5-quart capacity
• cutting board
• chef's knife
• wooden spoon or silicone spatula
• measuring cups

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