8 Reviews

Excellent! Personally, I like a little more onion, but otherwise, made as directed. I served with brown rice.

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klkscanner April 20, 2009

Excellent recipe that i have made several times now, but have not posted a review till now. I have made as is, and sometimes I play around a bit. Last night I added a pablono pepper, and ground coriander, and added a little parsly before serving. Here in the state we don't think of chicken and peanut butter going together very often, but IT IS SUCH A GOOD COMBO. thanks Paisley!

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Chef Carol Kay March 26, 2009

The taste is delicious, AND it is a breeze to put together, my favorite combination!

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Salesgirl March 07, 2008

Absolutely delicious! I made this for my partner whos originally from Ivory Coast, and he said when he walked through the door he thought to himself "this doesnt smell like my girlfriends cooking, this smells like home!" I served it with basmati rice and we polished off the whole lot in one evening! We jus kept going back for more! I must say, when I was making it, I was a little unsure about adding the peanut butter at the end, it was looking so good I was scared of ruining it, but Ive now realised that thats the ingredient that makes it so devine! Thank you so much for a wonderful recipe :o) PS Sorry, completely forgot to add that I just chopped the sweet potatoes into bit size chunks and added them to the pot, they cooked fine and made the soup a bit 'chunkier', which we prefer.

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Brit Bird February 12, 2008

I made this mainly because I was searching for a recipe using V8 since I had several cans left over. I was pleasantly surprised since it was great! My boyfriend also loved it. I made a few changes: I didn't have any chicken broth on hand so I just used water; I'm trying to eat lower fat so I grilled the chicken on the Foreman grill and then reduced the olive oil to 1 tsp; I am a garlic fiend so I used much more garlic. It was great and pretty quick to make.

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Marie in NYC January 05, 2008

very different !

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Chef MeenieMommie January 25, 2007

I made this for an all-African menu, for guests who included a man from West Africa. We all really liked it, but I did make some changes, based on a similar dish made for me years ago by a friend from Uganda. I used 5 bone-in chicken breasts, and two thighs. I browned these in the oil first, with the garlic and onions, but did not dice them. I then added the other ingredients. I also added 2 med. onions instead of 1, and a 15 oz. can of petite diced tomatoes, along with the tomato juice. I left out the sweet potatoes, and used 8 oz. of button mushrooms. I stewed everything together for 2 hours.

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ChefTifara October 24, 2006
African Peanut Chicken Soup