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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 400 degrees F. | 2. Coat the sweet potatoes with 1 tablespoon of the peanut oil and place in an oven-proof pie tin. Place the pie tin in the oven and roast the sweet potatoes for 50 minutes to 1 hour, or until the potatoes are fully roasted and fork tender. Once the potatoes are cool enough to handle, remove the skin from the potatoes and discard them. Reserve the sweet potato flesh until ready to use. | 3. Place the tomatoes in a small mixing bowl and coat with 1 tablespoon of peanut oil. Lay the tomatoes on a baking sheet, skin side up, and season with salt and pepper. Place the sheet pan in the oven and roast the tomatoes until the skins are caramelized and wilted, about 25 to 30 minutes. Remove the tomatoes from the oven, discard the skins, and set the tomatoes aside until ready to use. | 4. Set a 1 gallon stockpot over a medium high heat and add 2 tablespoons of peanut oil. Add the curry powder to the pot and toast for about 30 to 45 seconds, stirring constantly. Add the onions and saute for 3 to 4 minutes. Add the minced garlic to the pot and cook, stirring, for 30 seconds. Add the cayenne pepper and chicken stock to the pot and bring to a boil. Reduce the heat to a simmer. | 5. Add the roasted sweet potatoes and tomatoes to the soup. Add the peanut butter and coconut milk to the pot and stir to blend. Let simmer for 10 minutes, and blend with an immersion blender or in batches in a bar blender until smooth. Season with 3/4 teaspoon of the salt and, if necessary, more pepper. | 6. Season the chicken pieces with the remaining teaspoon of salt and the white pepper, and sear in a hot saute pan with the remaining 1 tablespoon of peanut oil for 5 minutes. Add the seared chicken to the pot. Cook until the chicken is tender, about 10 to 15 minutes. | 7. To serve, ladle the soup into bowls and garnish with extra cilantro and the chopped peanuts. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	3/4		sweet	-	-	-	-
peanut oil	5	tablespoons		596.7	0.0	0.0	67.5
rom tomato	8		halved seeded	-	-	-	-
curry powder	1	tablespoon		20.475	3.5173	0.9003	0.8826
onion	1	cup	julienned	64.0	14.944	1.76	0.16
garlic	1 1/2	1/2	minced	6.705	1.4877	0.2862	0.0225
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
chicken broth	1	quart		-	-	-	-
peanut butter	1/2	cup		759.81	27.8253	31.0374	64.4226
coconut milk	1	cup	unsweetened	552.0	13.296	5.496	57.216
salt	1 3/4	3/4		-	-	-	-
white pepper	1/2	teaspoon	ground	3.552	0.8233	0.1248	0.0254
chicken breast	1 1/2	1/2	boneless skinless diced	1170.2697	0.0	141.8612	62.93600000000001
cilantro leaf	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
peanut	2	tablespoons	chopped roasted	103.4775	2.9437	4.7085	8.9863

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.