Chicken Peppersoup

wednesday night nigerian wednesday nights in america dinner african soup/stew spice chicken chile pepper shrimp soy free dairy free peanut free wheat/gluten-free tree nut free

Jessica B. Harris

6–8 servings

Source

Ingredients

1 tablespoon anise seeds

1 tablespoon coriander seeds

1 tablespoon cumin seeds

1 tablespoon allspice berries

1 tablespoon ground ginger

1 tablespoon fennel seeds

1 tablespoon Sichuan peppercorns

1 tablespoon dried tamarind pulp

1 teaspoon whole cloves

1 (3-pound) chicken, cut into serving pieces

1/4 cup freshly squeezed lemon juice

4 cups water

1 onion, minced

2 cloves garlic, minced

2 tablespoons dried bird chiles, or to taste

Salt, to taste

4 cups chicken stock

1/4 cup Pepper Soup Spice Mixture

2 tablespoons minced dried smoked shrimp

2 tablespoons chopped fresh mint

Mint sprigs, for garnish

Method

Mix all the ingredients together in a bowl. Place them in a spice mill and pulse until they are pulverized. Spoon the peppersoup spice mixture into a clean glass jar and cover tightly. While the peppersoup spice mixture will keep virtually indefinitely, the spices will lose their bite over time, so it is better to make a small batch at first and then increase the amount made as you use it more often. (Makes about 1/2 cup.)

Wash the chicken pieces, rub them with lemon juice, and place them in a large stockpot with the water, onion, garlic, and minced chiles. Salt to taste and bring to a boil over high heat. Lower the heat to medium and simmer for 30 minutes. Add the chicken stock and 1/4 cup Peppersoup Spice Mixture and continue to cook for an additional 30 minutes, or until the chicken is well cooked. Stir in the shrimp and mint and continue to cook for an additional 10 minutes. Serve hot in soup bowls, garnished with a few sprigs of fresh mint.