Chicken soup with crunchy peanut

An easy and quick dish, perfect for any meal. This classic omelette combines beaten eggs cooked to perfection, optionally filled with your choice of cheese, vegetables, or meats.

Ingredients

• ¾ cup shelled and roasted peanuts
• 2 Tbsp peanut or nutritional vegetable oil
• 1 medium white onion chopped
• 1 Tbsp minced garlic
• Pinch of cayenne
• Salt and freshly ground black pepper
• 6 cups chicken stock or water
• 1 large or 2 medium sweet potatoes (or yams) peeled and cut into thick slices
• Skinless, boneless chicken (about 2 thighs or breasts) cut into bite size pieces
• 8 tomatoes, cored and halved (canned are fine, drain and reserve liquid for another use.
• Few handfuls and green leafy veg, washed and cut into wide ribbons.
• ¼ to ½ cup peanut butter.

Instructions

1. Roughly chop the peanuts or crush them with the side of a knife.
2. Put oil in a pot over medium heat , a minute later add onion, ginger, garlic and cook, stirring occasionally, until soft 3-5 minutes. oil.
3. Add chicken and continue cooking for another 3-4 minutes, until just colouring. Add salt and pepper, maybe a pinch of cayenne.
4. Stir in the stock and sweet potatoes , bring to a boil and turn heat down to medium-low so the soup bubbles gently.
5. Stir in ½ cup peanuts, tomatoes and greens then cook, stirring occasionally, until chicken is cooked through about 15 minutes. If you overcook it the sweet potatoes will fall apart, you are going to get a thicker soup; it’s still going to taste great.
6. Stir ¼ cup peanut butter, to chicken. Taste adjust seasoning, you may want to add more peanut butter and serve, garnished with remaining peanuts.

Nutrition