Friday, July 5, 2013

Supu ya Kuku na Karanga

Chicken Peanut Soup

3 Tbs. Sunflower Oil
2 red onions roughly chopped
1 Tbs. Tomato Paste
28 oz. canned tomatoes
4 chicken thighs chopped
4 c. chicken stock
1/4 c. smooth peanut butter
1 clove chopped garlic
1 tsp. turmeric
1/2 tsp. cayenne pepper
salt and pepper
chopped cilantro for garnish
cooked rice (optional)

Heat the oil in a soup pot and saute the onions until soft. Then, add the garlic, tomatoes, tomato paste, turmeric and cayenne pepper. Saute a few more minutes.  Then add the chicken stock and peanut butter.  Use a hand held emersion blender to blend the ingredients-not too smooth!  Bring the soup to a low boil and add the chicken. Cook the chicken in the broth for about 5 min. then turn the heat down, put a lid on it and let it cook on low 30 min- a couple of hours.  Season with salt and pepper. Garnish with the cilantro.

The next day, I had the leftovers with some rice.

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