(chicken peanut soup)
2½ pounds chicken breasts
½ teaspoon salt
1 large carrot
1 red chile
1 large yellow onion
5 cups chicken stock
¾ teaspoon cumin
1 tablespoon lemon zest
¾ cup creamy peanut butter
5 ounces tomato paste
1 tablespoon red palm oil (1½ tablespoons more later)
1½ tablespoon red palm oil
⅓ cup peanuts
Makes 12 bowls. Takes about 1 hour.
Cut chicken into 1″ cubes. Rub salt onto chicken cubes. Dice carrot, chile, onion, and tomatoes. (Don’t remove seeds from chile and be sure to wash your hands afterward.) Add chicken stock, cumin, lemon zest, peanut butter, diced tomatoes, and tomato paste to large mixing bowl. Mix with whisk until well blended.
Add 1 tablespoon red palm oil and chicken cubes to large pot. Sauté on medium-high heat for 5 minutes or until chicken is no longer pink on outside. Stir frequently. Set aside. Add 1½ tablespoons red palm oil, carrot, chile, and onion to pan. Sauté on medium-high heat for 5 minutes or until onion softens. Stir frequently. The chicken in the pot and the red palm oil/carrot/onion mix in the pan can be sautéed at the same time.
Add chicken stock/peanut butter/tomato mixture from mixing bowl to pot. Simmer on low-medium heat for 20 minutes or until the soup is well blended. Stir occasionally. Add chicken cubes to pot. Simmer for 5-to-10 minutes or until soup thickens. Garnish with peanuts.
1) All chefs make the occasional mistake. It’s useful in these events to have a prepared excuse. Mine is plate tectonics. The shifting positions of the Earth’s continents made me burn those eggs. If the mistake was caused by someone ELSE, zap the offender with your sonic obliterator. You don’t need that negativity in your life.
– Paul De Lancey, The Comic Chef
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