Egusi Soup with Oven-Roasted Chicken

There’s something just inherently comforting about an oven-roasted chicken. But that doesn’t mean it has to be boring, or that you have to stick to the basics! The best thing to do is to treat your chicken like a blank canvas, and go from there.

One of my favorite ways to spice up my roasted chicken is with our Egunsi Soup. A hearty West African comfort food made from egusi (melon) seed, it’s creamy and savory, it has nutty accents, and it has levels of flavor from stewed vegetables and a kick of Habanero pepper.

With its wonderful, complex flavor and slightly thicker texture, I love to use Egusi Soup as a sauce for meats and veggies. There’s really almost nothing better than fishing a piece of juicy and tender chicken out of our Egusi Soup!


1 Jar of Egunsifoods Egunsi Soup (Melon Seed) 

1/2 Cup Chopped Spinach or Collard Greens

6 Pieces of Chicken

4 sticks Celery

Herbs: Fresh Thyme, Rosemary & Italian Parsley 

2 medium size Carrot 

1 small Onion

1 Tbsp Black Peppercorn

1 Tbsp Sea Salt

Cooking Directions

  1. To a stock pot, add the chicken, chopped celery, carrots, and onion. Add the thyme, rosemary, peppercorn, salt, and water, and bring to a boil over high heat. Once boiling, reduce to medium and cook for 30 minutes.
  2. While that’s cooking, preheat the oven to 350 degrees.
  3. Place the cooked chicken on a baking sheet, then place in the oven and cook for 30 minutes. Set aside.
  4. To a skillet, add the Egusi Soup. Bring to a boil, then simmer for 8 minutes. If you’d like, you can add some chicken stock to help further enhance the flavor of the stew.
  5. Add the chopped spinach or collards and roasted chicken to the soup and let cook for another 8-10 minutes.
  6. This dish is traditionally served with pounded yam, but feel free to serve it over rice or your grain of choice, or with a side of bread!

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