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Meat, Africa and overseas

Chicken palm nut soup with rice

Chicken palm nut soup is a simmered Ivorian dish made with palm nut pulp, tomatoes and chicken, served over white rice. It takes about 1h15 for 4 people, has a medium difficulty level, and costs €4.20 per serving. The key to getting it right is the long simmer, until the red oil rises to the surface of the sauce.

Tonight, a rich and comforting Ivorian dish, chicken simmered in a creamy orange palm nut sauce, served with plain white rice.

Chicken palm nut soup with rice
Total time
1 h 15
Difficulty
Medium
Cost per person
€4.20
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Palm nut soup gets its orange color and creamy texture from palm nut pulp, which slowly melts together with tomatoes and chicken broth. Chili and ginger wake up the flavor without overpowering it, and the chicken turns tender after an hour of gentle simmering. It's a rich dish, rustic yet fragrant, meant to be eaten with plain white rice to soak up the sauce.

This is a recipe to plan for a Sunday or an evening when you have a bit of time ahead of you, since the cooking calls for patience more than technique. Mon Chou suggests it for family meals or gatherings with friends, when you want something different that really warms you up in fall or winter.

The ingredients

4 people

Butcher

  • Chicken thighs 8

Pantry

  • Canned palm nut pulp 800 g
  • White riceoften in the pantry 320 g
  • Peanut oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onions 2
  • Tomatoes 3
  • Garlic 3 cloves
  • Chili pepper 1
  • Fresh ginger 20 g

The step by step recipe

  1. Brown the chicken with one onion and the garlic in the oil, then cover with half a liter of water and let it cook. 20 min

    Cooking the chicken in water first gives you a broth that's useful for thinning the sauce later.

  2. Blend the tomatoes with the chili, ginger and the other onion, then add it all to the chicken. 5 min

    Blend without adding water so the sauce doesn't end up diluted.

  3. Press the palm nut pulp with a bit of hot water through a strainer and pour the liquid into the pot. 5 min

    Without palm nut pulp, coconut cream with paprika gives a similar color and a milder result.

  4. Let it simmer until the oil rises to the surface. 30 min

    You'll know it's ready when red oil beads up on top, the sauce is done.

  5. Meanwhile, cook the rice and serve it topped with sauce and chicken. 11 min

    Rinse the rice before cooking so the grains stay nicely separate.

Our tips to get it right

  • Pick good quality palm nut pulp, it carries most of the flavor and color of the sauce, everything else plays a supporting role.
  • Don't rush the final simmer, the red oil rising to the surface is the real sign that the sauce has reached its final texture and flavor.
  • If the sauce looks too thick at the end, thin it with a bit of the chicken's cooking broth rather than plain water.

The variations

  • Without palm nut pulp, swap it for coconut cream with a touch of paprika, the color will be close though the flavor milder.
  • For a meatless version, replace the chicken with chunks of eggplant and zucchini simmered directly in the sauce.
  • To save time, use boneless chicken thighs, they cook faster and the sauce simmers in about forty minutes.

What to serve it with

  • Plain white rice
  • Fresh chili on the side
  • Lemon water or ginger juice

Storage

Chicken palm nut soup keeps 2 to 3 days in the fridge in a sealed container, the flavor actually improves the next day. It freezes well for up to 2 months, reheat gently in a saucepan with a splash of water. Cook the rice fresh each time so the grains stay separate.

Questions about this dish

Can you replace canned palm nut pulp?

Yes, coconut cream mixed with a bit of paprika gives a close color and a slightly milder sauce. The flavor won't be identical but the result is still enjoyable.

Can you make chicken palm nut soup ahead of time?

Yes, it's actually recommended, the sauce tastes better after resting overnight in the fridge. Reheat it gently in a saucepan and serve with freshly cooked rice.

How do you know when the sauce is done?

The red oil from the palm nut pulp rises to the surface in small beads, that's the sign the sauce has simmered long enough. Before that, it stays too thin and less flavorful.

Does the chili make the dish very spicy?

A single chili blended with the tomatoes gives a flavorful kick but nothing overwhelming. You can remove the seeds before blending if you prefer a milder sauce.

How long does it take to make a chicken palm nut soup with rice?

Count 1 h 15 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a chicken palm nut soup with rice?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chicken palm nut soup with rice cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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