[CH] Dinner Recipes- Senegalese Chicken Soup
Jonathan T. Smillie (jsmillie@protix.com)
Fri, 08 May 1998 09:56:34 -0500
This just in from the Test Kitchen (i.e. last night's dinner). Got this
recipe from a friend who got it from a friend who got it from a
magazine (sorry, don't know which one). My SO, who is a novice
CH, loved the flavor but had to go back twice for more rice to cut the
heat. I liked it though...
SENEGALESE CHICKEN SOUP
# Measure Ingredient
1 large onion, diced
4 Tbsp olive oil
1 tsp (or to taste) garlic, minced
6 Tbsp Curry powder
2 tsp Cayenne pepper (see NOTES)
2 tsp Ground coriander
5-7 cups Chicken broth
2 cans Crushed tomatoes
1 small can Tomato paste
1/2 cup Peanut butter (see NOTES)
1 lb Cooked chicken, diced
to taste Salt and black pepper
2 Scallions, thinly sliced
Garnish: crushed peanuts, chopped cilantro
Directions:
Heat olive oil in stock or soup pot. Add onions and saute until
translucent. Add garlic and cook 2 minutes. Add curry, cayenne
and coriander and cook, stirring constantly and scraping pot
bottom, 2 more minutes (if mixture is too dry, add olive oil to
moisten).
Add 5 cups chicken stock, crushed tomatoes and tomato paste.
Simmer for 30 minutes- do not boil. Stir often and scrape pot bottom
with wooden spoon to avoid sticking. Add more stock to adjust
soup consistency if desired. Add salt and pepper as needed.
Transfer 1/2 of soup to a blender or food processor (one with a good
splash guard!) Add peanut butter and blend until well mixed, adding
stock if too thick. Return blended soup to pot and stir to mix well. Add
diced chicken and stir to distribute; cook about 15 minutes to allow
chicken to absorb soup flavors. Add scallions, cook 5 more minutes,
and serve. Garnish with crushed peanuts and chopped cilantro to
taste.
NOTES:
1. The recipe specifies cayenne pepper. The brave (or those who don't
have non-CH live-ins) might wish to substitute other powdered chiles
such as habanero or Calvin's powder. I'm thinking about using a mix of
powdered hab and chipotle next time...
2. The recipe calls for smooth peanut butter, which I did use last night..
However, I'm contemplating using chunky next time, just for the change
in consistency.
3. I served this with plain boiled white rice and ladled the soup over it,
which makes it more sort of a gumbo/stew dish. However, lunch today
is the soup by itself...
Hope you like it,
Jonathan
***************
<bold>Conservative</bold>, <italic>n.</italic> A statesman who is
enamored of existing
evils, as distinguished from the Liberal, who wishes to
replace them with others.
- Ambrose Bierce, <italic>The Devil's Dictionary</italic>