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West africa chicken soup

West africa chicken soup
Preparation time:
30 min
Cooking time:
210 min
For 4 people
West africa chicken soup


1 small chicken cut into pieces
2 medium onions
4 carrots
4 stalks of celery
1 clove of garlic
1 teaspoon whole black peppercorns
1 large bay leaf
6 sprigs of parsley
2 sprigs of thyme
1 tablespoon vegetable oil
2 tablespoons minced ginger
2 tomatoes
2 tablespoons Madras curry powder
1 tablespoon tomato paste
10 cl coconut milk
1 green banana
2 tablespoons chopped cilantro
120 g white rice


In a saucepan, combine the chicken, quartered onion, sliced carrots, chopped celery, garlic, pepper, bay leaf, parsley and thyme sprigs.
Pour water to the level, cover and bring to a boil.
Simmer over low heat for 30 minutes.
Transfer the chicken to a plate and let it cool. Set aside the pan and cooking water.
Remove the skin. Bone the meat and cut it into large pieces.
Put the bones in the pan, partially cover and simmer for 1 hour, until the broth is well flavoured.
Filter the broth in a bowl.
Return the broth to the pan and boil over medium heat for 30 minutes until reduced. Season with salt.
In a large saucepan, heat the vegetable oil.
Add a chopped onion, ginger, chopped tomatoes, curry powder and tomato paste.
Cook over medium heat, stirring until softened, about 7 minutes.
Stir in broth, coconut milk and peeled and chopped banana. Bring to a boil.
Season with salt and cook over medium heat for 30 minutes until the banana is very tender.
Add the chicken and cilantro. Simmer until heated through. Pour into bowls and serve with the white rice.
Energy Total carbs Sugar Total fat Saturated fat Omega 3 Fibers Sodium
577.1 Kcal 43.0 g 14.5 g 21.2 g 8.2 g 0.3 g 10.8 g 440.5 g

The nutritionist's advice:

The character of this soup comes from its very fragrant broth. For a lighter recipe, let the broth cool after filtering to remove fat. You can then continue the recipe by reducing the broth.