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West African Chicken Soup



This recipe won the Grand Prize in NFCA's "Cool Weather Cooking with Thai Kitchen" Recipe Contest. Congratulations, Michael!


  • 16 ounces boneless, skinless chicken thigh, diced
  • Freshly ground black pepper
  • Kosher saltGluten-Free African Chicken Soup
  • 1 onion, thinly sliced
  • 2 tablespoons freshly grated ginger
  • 6 cloves garlic, pressed or finely minced
  • 1/4 teaspoon ground cayenne
  • 1 (14-oz) can Thai Kitchen coconut milk
  • 4 cups low-sodium gluten-free chicken stock or water
  • 1 (28-ounce) can crushed tomatoes, drained
  • 2 tablespoons creamy peanut butter
  • 2 (15-ounce) cans black-eyed peas, drained and rinsed
  • 1 large sweet potato, peeled and large dice
  • 1 1/2 teaspoons fresh thyme leaves


1. Heat a Dutch oven or large pot over medium-high heat. Season chicken generously with black pepper and lightly with salt. Add chicken to Dutch oven and cook for 5 minutes, stirring occasionally. Transfer chicken to a plate. 

2. Add onion to the Dutch oven and cook for 3 minutes, stirring occasionally. Add 1/2 the ginger, 1/2 the garlic, and cayenne and cook for 1 minute, stirring frequently. 

3. Add coconut milk, chicken stock, tomatoes, peanut butter, black-eyed peas, and 1 teaspoon thyme to saucepan. Bring to a boil and reduce liquid by 1/3.

4. Reduce heat to simmer. Stir in sweet potato, chicken, the remaining ginger, the remaining garlic, and 1/4 teaspoon thyme leaves. Cook for 15-20 minutes or until sweet potato is cooked through. Season, to taste, with salt and pepper.

5. Serve in bowls. Sprinkle with remaining 1/4 teaspoon thyme leaves.

Makes 4-6 entrée servings.

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