Indian · Dinner
Chicken Pepper Soup
Nigerian-style chicken pepper soup rebuilt keto: bone-in chicken thigh simmered in scotch bonnet and ginger broth with coconut cream, whole cloves, cumin and nutmeg. Cauliflower replaces traditional starchy vegetables; scallion and cilantro finish the bowl served hot in its own spiced broth.
$5
10 minsPrep
35 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
510Calories
45.2gProtein
31.6gFat
10.8gCarbs
3.8gSugar
2.9gFiber
870mgSodium
257mgChol
15.9gSat Fat
760mgPotassium
85mgCalcium
3.1mgIron
0.9mcgVitamin B12
38mgVitamin C
Goes well with
Sauvignon Blanc
local
Masala Chai
international
gluten-free
low-carb
protein-rich
keto
Instructions
1
Prep
Cut the bone-in chicken thigh into 2 pieces. Finely chop the onion, garlic, ginger, and scotch bonnet chili; slice the scallion and chop the cilantro.
2
Simmer
Place the chicken, stock, onion, garlic, ginger, chili, cloves, cumin and nutmeg in a pot over medium-high heat; bring to a boil, then reduce to medium-low and simmer 25 minutes until cooked through.
3
Simmer
Add the cauliflower florets and simmer over medium heat 5 minutes until tender but still holding their shape.
4
Finish
Stir in the coconut cream and season with salt; simmer over low heat 3 minutes until broth thickens slightly.
5
Plate
Ladle the soup and chicken into a bowl and scatter scallion and cilantro over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g, bone-in chicken thigh
- 2 cup480ml chicken stock
- 1/2 cup120ml coconut cream
- 2 tbsp2 tbsp fresh ginger
- 4 cloves4 cloves garlic
- 11 onion
- 22 scotch bonnet chili, seeds optional
- 44 whole cloves
- 1/2 tsp1/2 tsp ground cumin
- 1/2 tsp1/2 tsp calabash nutmeg or regular nutmeg
- 1 cup110g small cauliflower florets
- 22 scallion
- 2 tbsp2 tbsp fresh cilantro
- salt, to taste
