dinner: West African Peanut Soup With Chicken

We are so into Mark Bittman from the New York Times. He is totally helping us learn how to cook.

Watch a video of Mark making West African Peanut Soup with Chicken by clicking anywhere. We modified the recipe by using chicken sausage and spinach...but it really tastes great.

New York Times, June 17, 2009
Recipe: West African Peanut Soup With Chicken

Time: About 45 minutes

3/4 cup roasted and shelled peanuts

2 tablespoons peanut or neutral oil, like grapeseed or corn

1 medium red or white onion, thinly sliced

1 tablespoon minced fresh ginger

1 tablespoon minced garlic

1/2 pound skinless, boneless chicken (about 2 thighs or breasts) cut into chunks

1 dry red chili, crushed

Salt and freshly ground black pepper

6 cups stock or water

2 sweet potatoes or yams (about 1 pound), peeled and cut into thick slices

8 plum tomatoes, cored and halved (canned are fine; drain and reserve liquid for another use)

1/2 pound collards or kale, washed and cut into wide ribbons

1/2 to 3/4 cup peanut butter, chunky or smooth.

1. Chop peanuts, or crush them with the side of a knife, or pulse them in a food processor to chop roughly.

2. Put oil in a deep skillet or medium saucepan over medium heat; a minute later, add onion, ginger and garlic and cook, stirring occasionally, until onion is soft, 3 to 5 minutes. Add chicken and continue cooking for another 3 or 4 minutes, until just coloring. Add 1/2 cup peanuts and the chili and sprinkle with salt and pepper.

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

3. Stir in tomatoes, collards and 1/2 cup peanut butter. Cover and cook until collards are tender, 5 to 8 minutes. Taste, adjust seasoning (you may want to add more peanut butter at this point), and serve, garnished with remaining peanuts.

Yield: 4 servings.