Inspired by West African groundnut stew, this hearty meal in a bowl makes a small amount of chicken go a long way – even further if you add rice and greens. It’s perfect for an autumn day, when pumpkins and squash are plentiful.
SERVES 4-6 | PREP 20 MINS | COOK 35 MINS
- 1 tbsp vegetable oil (use groundnut oil if you have it)
- 3 boneless chicken thighs
- 1 large onion, finely chopped
- 1 green pepper, deseeded and diced
- 2 garlic cloves, finely chopped
- 2.5cm (1in) piece fresh ginger, peeled and grated
- 1 tsp ground cumin
- ½–1 red chilli, to taste, deseeded and finely chopped, or a pinch of dried chilli flakes
- 500g (1lb 2oz) pumpkin or butternut squash, peeled and cut into 2cm (¾in) dice
- 400ml (14fl oz) chicken stock
- 400g (14oz) tin chopped tomatoes
- 4 tbsp (80g/2¾oz) unsweetened peanut butter
- Squeeze of lemon or lime juice, to taste
- Salt and pepper
Heat the oil in a large saucepan over a medium heat, add the chicken thighs, skin-side down, and fry until well browned, then turn and brown on the other side. Remove from the pan and set aside.
Add the onion and green pepper to the pan, along with the garlic, ginger, cumin, chilli and a pinch of salt, and cook for 7–8 minutes until beginning to soften.
Meanwhile, dice the chicken.
Add the pumpkin to the pan and stir to coat it in the spicy mixture. Return the chicken to the pan, add the stock and tomatoes, then season with salt and pepper. Bring to the boil, then reduce the heat, partly cover the pan and simmer for 15–25 minutes until the pumpkin is tender.
In a small bowl, mix the peanut butter with a ladleful or two of the hot liquid until evenly blended, then mix it into the soup. Bring back to a simmer, then taste and adjust the seasoning, adding a squeeze of lemon or lime juice if needed. If you prefer a slightly thicker soup, you can ladle out some of the soup and blitz it with a stick blender until smooth, then return it to the pan. Reheat if needed. Ladle into bowls and serve hot.
- Vegetarians and vegans can happily leave out the chicken and replace the stock with vegetable stock.
- Use crunchy or smooth peanut butter – whichever you have in your cupboard.
- If you like, add 50g (1¾oz) uncooked rice when you add the pumpkin. You could also add a handful of spinach or chopped green cabbage towards the end of the cooking time.
This autumn, enjoy a comforting bowl of goodness with National Trust Soups by Maggie Ramsay - the perfect companion for chilly nights. Inspired by soups from around the world, this beautifully illustrated book features 80 tried-and-tested recipes bursting with flavour.