Thursday, February 04, 2010

A Song For Late Winter

Well, here it is, February. The groundhog saw his shadow and there's a snowstorm on it's way. That's not so bad from a cozy home, Senegalese Chicken Soup simmering on the stove and snacking on some jalapeno-flavored potato chips.

For some reason, Spring-cleaning is coming a little early to me this year, and I've been feverishly cleaning the house and office. Tonight, I will meet the usual people at the usual pub. It's a good Thursday.

Here's a song and a recipe.


Senegalese Chicken Soup

1 large or 2 medium onions, diced
4-5 Tbsp olive oil
2 tsp garlic, chopped
1/2 cup curry powder
1-2 tsp cayenne pepper (to taste)
2 tsp ground coriander
1 large can (6 cups) chicken broth
1 Tbsp sugar
1 can (28 oz.) tomato puree
1 can (28 oz.) crushed tomatoes
1 can (28 oz.) petite diced tomatoes
salt and pepper (to taste)
3/4 cup smooth peanut butter
1.5 lb chicken breasts*
2 bunches green onion or scallions, sliced thinly
1/2 c. peanuts, chopped
1/4 c. fresh cilantro, chopped

*Optional: marinade chicken breasts ahead of time (at least 1 hour) in a mixture of curry powder, garlic pepper, and water

In a deep pot, cook onions in olive oil until soft and translucent. Add garlic and saute two minutes. Add curry powder, cayenne pepper, and coriander and fry for an additional two minutes, adding small amounts of olive oil if mixture becomes too dry.

Add chicken broth and scrape bottom of pot well with a wooden spoon. Add tomato puree, crushed tomatoes, diced tomatoes, and salt & pepper. Simmer for 30 minutes, stirring and scraping bottom often. Do not boil.

While soup is simmering, cook chicken breasts in boiling water until done (15-20 minutes). Drain and either cube or shred chicken into bite-sized pieces. Set aside.

Combine peanut butter and 1/3 of soup in blender or food processor and blend until pureed. Once smooth, add back to remaining soup and stir well.

Add chicken and scallions to soup and cook 5 minutes. Add peanuts and cilantro either as a garnish or simply stirred into entire pot of soup. Serve.

Note: if you plan to serve this soup to those you know do not enjoy food that is even a little spicy, leave out the cayenne pepper altogether. There is enough heat in the curry powder to give it a bite without ruining the overall effect of the soup.

4 comments:

okigetit said...

LOVE IT! Do you need a testimonial?

Dear readers,

I just had a simmering, shimmering bowl of this delicious soup. It was complex enough in its nature that I was still deciphering which flavor was predominant and even what to call that dark burnt red color by the time i was sopping up the last drops with my fresh, fluffy bread. Still, the soup spoke simply to my belly. If you're on the fence about making it, just ask yourself whether you really need or even want more warm, steamy, nourishing goodness in your life... I think you'll find there's pretty much only one real answer to that question for all of us. Just say yes.

Sincerely happy to have lent a little weight to this magnificent blog post,

BOB

Heidi said...

Can I say, "wow." What a testimonial.

Tina Miles said...

Looks good, BUT...I have a husband who doesn't like curry or cilantro that much and 2 kids who don't like spicy. So I won't be making this any time soon.

bitter poet said...

i'm not sure i care who else around the dinner table will like the ingredients... this looks so good to me.