Ingredients
-
3
-
1
-
2
-
3 - 4
-
1
-
1
-
2
-
1
-
1
-
1
-
2
-
-
-
-
Directions
African Chicken Peanut Butter Soup, A spicy soup for a cold night!, This was so tasty I cut back the spice and even the kids liked it I made it with Japanese pumpkin (kabocha) leaving the skin on and adding it early in the cooking process It turned out great, like a stew It would be good with fresh lemon juice and fresh cilantro if you like that We served it over rice so good Lots of leftovers!
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Steps
|
1
Done
|
Heat Oil in Large Dutch Oven Over Medium-High Heat. |
|
2
Done
|
Saute Onion and Garlic, Until Onion Is Translucent. Stir in Curry Powder and Red Pepper Flakes, and Cook Several Seconds. |
|
3
Done
|
Push Aside and Add Chicken Pieces, a Few at a Time, and Saute Until Golden Brown. |
|
4
Done
|
Add Broth and Bring to a Boil. Reduce Heat, Cover and Simmer at Least 25 Minutes. |
|
5
Done
|
Stir in Peanut Butter and Tomatoes. |
|
6
Done
|
Add Three-Fourths of the Squash and Cook Down. |
|
7
Done
|
Add Potatoes and Remaining Squash About 20 Minutes Before Serving, Cooking Just Until Done, not Falling Apart. |
|
8
Done
|
Season With Salt and Pepper and Ladle Into Bowls. |
