0.5 | lb | chicken breasts |
1 | tbsp | garlic |
1 | tbsp | ginger, fresh |
0.5 | lb | kale; fresh |
1 | unit | medium onion |
0.5 | cup | peanut butter, 'natural' |
8 | unit | plum tomatoes |
1 | lb | sweet potatoes |
0.75 | cup | unsalted peanuts |
6 | cup | water |
Collards or other leafy green vegetables can be substituted for kale, and use stock made from scratch if available (use water if otherwise).
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 sprinkle with cayenne, salt, and pepper to taste.
3. Stir in the stock and the sweet potatoes, bring to a boil, and turn heat down to medium-low so the soup bubbles gently. Stir in tomatoes and collards, then cook, stirring occasionally, until chicken is cooked through, about 10 minutes.
4. Stir in 1/4 cup peanut butter. Taste, adjust seasoning (you may want to add more peanut butter at this point) and serve, garnished with remaining peanuts.
Yield: 4 servings.
Adapted from NY Times: The Minimalist