Spicy Grilled Nigerian Pepper Soup Bowl for a Paleo-Friendly Lunch

Allergens

Fish (smoked fish)

Ingredients

• 1 pound boneless, skinless chicken breast
• 2 cups chopped fresh spinach
• 1 large onion, finely chopped
• 1 cup chopped bell peppers (assorted colors)
• 2 tablespoons palm oil
• 2 cups diced tomatoes
• 1/4 cup chopped cilantro
• 1/2 teaspoon smoked fish
• 2 tablespoons ground crayfish
• 1 teaspoon grated ginger
• 1 teaspoon minced garlic
• Salt and pepper to taste
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 3 cups chicken broth

Instructions

1. Heat the palm oil in a large pot over medium heat, add the onions and sauté until they become translucent.
2. Add the bell peppers, ginger, garlic, and spices (cloves, nutmeg, allspice, cumin, coriander) to the pot, cook for 3 minutes.
3. Add the tomatoes and stir well.
4. Pour in the chicken broth and bring the mixture to a boil, then lower the heat and let it simmer for about 10 minutes.
5. Grill or bake the chicken breast until fully cooked, then dice into bite sized pieces.
6. Add the diced chicken, spinach, and smoked fish to the soup and cook for another 5 minutes.
7. Stir in the ground crayfish and adjust seasoning with salt and pepper.
8. Remove from heat, let it rest for a few minutes before serving in bowls. Garnish with chopped cilantro.

Chef’s Insight

Use fresh, ripe tomatoes for a better flavor

Notes

Adjust spiciness according to preference