WEST AFRICAN PEANUT & CHICKEN SOUP

By BobD

Ingredients

• 3/4 cup roasted and shelled peanuts
• 2 tablespoons peanut or neutral oil, like grapeseed or corn
• 1 medium red or white onion, thinly sliced
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• 1/2 pound skinless, boneless chicken (about 2 thighs or breasts) cut into chunks
• 1 dry red chili, crushed
• Salt and freshly ground black pepper
• 6 cups stock or water
• 2 sweet potatoes or yams (about 1 pound), peeled and cut into thick slices
• 8 plum tomatoes, cored and halved (canned are fine; drain and reserve liquid for another use)
• 1/2 pound collards or kale, washed and cut into wide ribbons
• 1/2 to 3/4 cup peanut butter, chunky or smooth.

Preparation

Step 1

1. Chop peanuts, or crush them with the side of a knife, or pulse them in a food processor to chop roughly.

2. Put oil in a deep skillet or medium saucepan over medium heat; a minute later, add onion, ginger and garlic and cook, stirring occasionally, until onion is soft, 3 to 5 minutes. Add chicken and continue cooking for another 3 or 4 minutes, until just coloring. Add 1/2 cup peanuts and the chili and sprinkle with salt and pepper.

3. Stir in the stock and the sweet potatoes, bring to a boil, and turn heat down to medium-low so soup bubbles gently. Partly cover pan and cook, stirring occasionally, until chicken is cooked through, about 10 minutes.

3. Stir in tomatoes, collards and 1/2 cup peanut butter. Cover and cook until collards are tender, 5 to 8 minutes. Taste, adjust seasoning (you may want to add more peanut butter at this point), and serve, garnished with remaining peanuts.

Yield: 4 servings.