Easy Peanut Butter Soup

🧂 Ingredients

• 2 habanero pepper

  use 1 or 1/2 for less heat
• 2 large plum Tomatoes
• 1 onion

  divided
• 1- inch ginger root
• 3 cloves garlic
• 2 lb chicken thighs
• 2 tsp paprika
• cayenne pepper to taste
• salt and pepper to taste
• 6 tbsp oil
• remaining half onion – sliced
• 1 tbsp Tomato paste
• 2 bay leaves
• 1 tsp thyme
• 2 tsp bouillon powder

  or 2 cubes
• 1/2 cup unsweetened Peanut butter
• Salt and pepper to taste
• 2 to 3 cups chicken stock
• handful of spinach

  optional

Instructions

• 1 Blend the tomatoes, half onion, pepper, ginger, and garlic. Set aside
• 2 Season chicken with paprika, salt, and black pepper. Set aside
• 3 Preheat the oil and fry the seasoned chicken for about 5 minutes on each side or
  till the chicken is well browned. Remove from heat and set aside.
• 4 Add the sliced onions (second half of the onion) to the oil and fry till
  translucent.
• 5 Stir in the blended sauce, tomato paste, and bay leaves and cook for about 6 to
  10 minutes or until the sauce is well reduced and the raw tomato taste is gone.
• 6 Add the peanut paste and chicken stock, and stir well to dissolve.
• 7 Season with salt, pepper, seasoning powder, and thyme.
• 8 Return the chicken back into the sauce and cook for another 15 to 20 minutes, or
  until the chicken is well cooked and you are satisfied with the thickness of the
  soup. Enjoy

Nutrition Info