Update my dinner status, I'm making this tonight.
18 chefs marked this as Favorite
1 chef marked this as Try Soon
Servings: 4 Servings
Total Time (median): 1 : 05 Active Time: 1 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
In a tall narrow stockpot, heat the oil over medium heat. Stir in the onion and cook for 5 minutes, stirring occasionally. Season the chicken with 1/2 teaspoon salt and pepper to taste, add to the onions, and cook, partially covered, for 8 minutes. Stir the chicken, turning the pieces over, and cook, partially covered, for 7 more minutes. Be careful not to burn the onions.
While the chicken is cooking, in a medium bowl, stir together the peanut butter and 1 cup stock until smooth. Stir in the remaining stock. Combine the garlic and red pepper and point or chop as fine as possible - almost to a paste - using a mortar and pestle or a knife. Stir the garlic mixture into the stock mixture.
Stir the stock mixture into the post. Bring to a boil, lower the heat, and simmer, partially covered, for 10 minutes.
Stir in the sweet potatoes. Poke the solids down into the pot so the potato and chicken are covered by the liquid. Bring to a boil, lower the heat, and simmer, partially covered, for 15 to 18 minutes, or until the potatoes are tender.
Stir in the spinach and cook, stirring, for 2 minutes, or until wilted. Season with the remaining salt, pepper to taste, the lemon juice, and hot red pepper sauce.
The chicken can be left on the bone, the skin on or off, or it can be skimmed out of the soup, removed from the bone and the skin discarded, torn into bite-sized pieces, and returned to the soup.
Because this soup is so rich and thick, we serve it over rice.
