Groundnut Chicken Soup

Ingredients

• 1.25 lb boneless, skinless chicken thighs
• ¾ cup creamy peanut butter (natural or conventional)
• 1 can (14.5 oz) canned crushed tomatoes
• 3 cups chicken broth
• 1 medium yellow onion, diced
• 1 whole scotch bonnet or habanero pepper, whole
• 1 tbsp ginger, minced
• 2 cups fresh spinach or kale, chopped

Instructions

1. 1

   Cut chicken thighs into 1-inch bite-sized pieces. Heat oil in a large pot over medium-high heat.

2. 2

   Brown chicken 4–5 minutes, stirring occasionally, until no pink remains on the surface.

3. 3

   Add diced onion and minced ginger. Cook 2 minutes until fragrant. Stir in crushed tomatoes and broth.

4. 4

   Drop in the whole scotch bonnet pepper. Bring to a simmer, then reduce heat to medium-low.

5. 5

   Whisk in peanut butter until fully incorporated. Simmer 5 minutes, stirring occasionally.

6. 6

   Stir in chopped spinach and cook until wilted, about 1 minute. Season with salt and pepper to taste. Remove the whole pepper before serving.

Tools you’ll need

• large pot (4–5 quart)
• whisk
• cutting board
• knife
• wooden spoon

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