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Author Notes: A well known Ghanaian proverb says, “the good soup comes from the good earth.” One of the most famous Ghanaian dishes is groundnut (peanut) soup. Peanuts came to Ghana via the Portuguese, helping to create rich, creamy soups and stews, in the absence of milk or dairy. Traditionally served with rice balls, we love this soup with brown rice, quinoa or whole grain bread. —RawSpiceBar
- 1 packet RawSpiceBar’s Bird’s Eye Berbere
- 4 pounds bone-in chicken
- 1 packet RawSpiceBar’s Peanut Rub
- 1 piece jalapeno, diced
- 4 cups chicken broth
- 1 tablespoon tomato paste
- 1/2 cup cup coconut milk
- 1 pinch Salt & pepper, to taste
- 1 teaspoon Vegetable oil
- Rub chicken with RawSpiceBar’s Bird’s Eye Berbere. Heat oil in nonstick skillet over medium-high heat. Working in batches, add half the chicken and brown on all sides. Transfer to a platter and brown remaining chicken.
- Add oil over medium-high heat and add onion, green bell pepper, carrots, garlic, and jalapeno. Cook until vegetables are soft, about 5 minutes. Add RawSpiceBar’s Peanut Rub and cook another 2 minutes. Add chicken broth and simmer until reduced by half, about 20 minutes. Reduce heat to medium-low, stir in remaining sauce ingredients and let simmer 3-4 minutes. Add chicken and cook 30 minutes, stirring frequently. Serve with brown rice or quinoa and enjoy!