West African Peanut Soup with Chicken

From Mark Bittman, The Minimalist, New York Times 6-17-09

 

cup roasted and shelled peanuts

Salt and freshly ground pepper

2 Tblsp peanut or neutral oil

6 cups stock or water

1 medium onion, chopped

2 sweet potatoes (about 1 lb)

1 Tblsp minced fresh ginger

8 plum tomatoes, cored and halved (drained canned tomatoes are fine

1 Tblsp minced garlic

lb collards, kale or other greens, washed and cut into wide ribbons

lb skinless, boneless chicken cut into chunks

to cup peanut butter

Pinch of cayenne

 

 

1.       Chop or crush peanuts.

2.       Heat oil in 3-4 quart saucepan or deep skillet over medium heat; add onion, ginger and garlic and cook, stirring occasionally, until onion is soft, 3-5 minutes. Add chicken and cook for another 3-4 minutes, until just coloring. Add cup peanuts and the cayenne and sprinkle with salt and pepper.

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

 

Stir in cup peanut butter. Taste, adjust seasoning, and add more peanut butter if desired. Garnish with remaining chopped peanuts