Tuesday, 6 November 2012
African Chicken and Peanut Soup
Here's a little known and rather sad fact. Mr Ed, the talking horse (of course) was often said to have been made to talk by having peanut butter smeared on his teeth. As the horse attempted to lick it off, it looked like his mouth was moving in speech. The truth of the matter is that the horse had wires attached to his mouth, but the animal trainer thought that the peanut butter story was more charming, child-friendly and less likely to have those pesky animal rights busy-bodies interfering. Nowadays of course, Mr Ed would be made to talk via the wonders of computer animation (and probably voiced by Eddie Murphy - which would be a good thing...)
Another little known fact is that peanut is actually a bean.
A third (and final) fact is that peanut butter is my father's least liked food in the entire world.
At least two of these facts were brought to you with the aid of Wikipedia, see if you can guess which one wasn't...
The reason, of course, for these nut-based facts was that today's soup has peanut butter as an ingredient. I love peanut butter on toast from my breakfast, but for some reason, I'd never gotten round to using it as an ingredient in cooking before. I now feel that I have been remiss for all this time, as it added so much to this soup. Indeed, if anyone has any other recipes which use peanut butter, feel free to point me in their direction in the comments section below!
On the question of crunchy vs smooth, however, I leave the choice entirely up to you!
Also, I used left-over chicken from a Sunday Roast (Again) but there's no reason on that you couldn't use chicken thighs or breast if you wanted. This is a lovely, hearty and a little bit spicy soup
450g Cooked Chicken
1 Small Squash
2 Red Peppers
1 Tin Chopped Tomatoes
3 Cloves of Garlic
3tbsp Peanut Butter
2tbsp Sesame Oil
1 Small Piece of Ginger
1tsp Chili Flakes
2tsp Curry Powder
1l Chicken stock
1. Peel and de-seed the squash then cut into cubes. Finely chop the onion and garlic.
2. Heat some olive oil in your soup pan, then cook the onions until the soften. Add the garlic and grated ginger, then cook of 3 minutes over a low heat.
3. Add the squash, chopped pepper chili flakes as curry powder and cook for a further 5 minutes. Then add the tomatoes, stock and sesame oil. Finally add the cooked chicken
4. Bring the soup to the boil and then simmer, covered, for 20 minutes, before adjusting seasoning and serve. Enjoy!