As I've been making soups for this site sometimes I find a description of a soup that really intrigues me. This is one of those occasions. As I've said before I don't normally use peanuts in restaurants because of the potential of cross contamination with an ingredient that is more commonly known to cause severe reactions. That being said there are some amazing things you can do with them. This is one of those dishes.
Though it seems simple, the combination of peanuts, sweet potatoes, lime juice and coconut milk stewed together creates an amazing flavor. Add in slow braised marinated chicken and cassava leaves the final product is a rich, hearty stew that bursts with flavor.
Two items of note when I made this dish. The cassava leaves I used were a mixed pack that already had onion, garlic, and other flavors included (I couldn't get the straight cassava leaves in a reasonable amount of time). You will need to use a slightly heavier hand on the seasonings if using straight leaves and not a mix. Secondly I didn't use my normal chicken marinade recipe, but instead used a peanut butter based one to enhance those flavors in the dish.
Enjoy.
Ingredients
Chicken Thighs, boneless & skinless 4 ea
Dijon Mustard* 1 tsp
Peanut Butter* 1 T
Chili Powder* 3 tsp
Aleppo Pepper* 1 tsp
Sumac* 2 tsp
Garlic Oil* 1 T
Coconut Oil* 3 T
Onion, diced 2 ea
Peanuts, dry roasted, unsalted 12 oz
Cassava Leaves (or mix) 1 cup
Coriander, ground 2 tsp
Lime, zest and juice 2 ea
Basil, dried 2 tsp
Avenue Spice 1 T
Sweet Potato, peeled and diced 2 ea
Coconut Milk 12 oz
Chicken Stock 2 qt
Water 2 qt
Corn Starch 2 T
Salt to taste
Pepper to taste
Garnish
Chopped dry roasted peanuts
Method of Procedure
Mix Dijon mustard, peanut butter, 1 tsp of chili powder, Aleppo pepper, 1 tsp sumac, garlic oil, and 1 T of coconut oil. Marinate the chicken thighs overnight.
Using coconut oil, sear the chicken thighs on medium-high heat to get a nice crust on the flesh.
Add your onions and peanuts and continue to cook while stirring.
Pour your chicken stock and water into the pot and bring to a simmer.
Put your sumac, coriander, chili powder, basil, avenue spice, and the lime zest and juice to the pot and simmer for 30 minutes.
Remove the chicken from the pot and puree the soup removing it from heat.
Dice your chicken and reserve.
In a new pot (or the same pot, just with everything taken out and cleaned) saute your sweet potatoes in coconut oil until you have a little crust.
Pour your pureed soup over the sweet potatoes and add your diced chicken. Bring to a simmer.
Add your cassava leaves or your cassava leaf mixture into the pot and simmer for 2 hours.
Make a slurry with your corn starch and water. Bring your soup to a light boil and add the slurry while stirring.
Once thickened, season to taste and serve.
*Chicken Marinade. Only 1 tsp of chili powder, 1 tsp sumac, 1 T coconut oil. The remaining portions are for the soup.
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