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SOUPS
PEANUT BUTTER CHICKEN SOUP (PBC)
INGREDIENTS
• 500ml chicken stock, heated
• 8 chicken thighs, bone and skin on
• 340g jar smooth peanut butter
• 2 onions, halved and thinly sliced
• 3 tbsp sunflower oil
• 3 tbsp finely chopped ginger
• 2 bay leaves
• 2 tbsp tomato paste
• 5 fresh tomatoes, roughly chopped
• 400g can chopped tomatoes
• 3 sweet potatoes, cut into chunks
• 200g green beans, sliced
• 2 red bell/salad peppers, de-seeded
and cut into chunks
• Salt and pepper to season
A VIEW FROM LAURA
My dad makes this really tasty peanut a bit of spice, then feel free to add in
butter chicken stew which he serves with pepper sauce or some fresh chillies to
his famous cheesy broccoli pasta. It is your taste.
usually spicy, but alas I’m not great with
spices anymore thanks to radiotherapy,
so if you are someone who can tolerate
METHOD
Heat a large pan and brown the chicken thighs. Once brown, remove from the pan
and put to one side.
In the same pan add the onions. Fry until soft, then add the ginger, tomato paste and
fresh tomatoes. Cook for 5-7 minutes. Slowly add the stock, scraping up any bits stuck
to the bottom of the pan as they will add extra flavour.
TOP TIP
Serve with a topping of crispy onions,
sour cream or a soft-boiled egg, or even
on its own as it’s so tasty.
Add the bay leaves, canned tomatoes and the peanut butter. Add some warm water
to the jar, put the lid on and give it a good shake to get every little bit out of the jar.
Pour into the pan.
Gently add the chicken pieces and season with salt and pepper. Put the lid on the pan
and simmer for 30 minutes.
Take the lid off and give the soup a stir. Add the sweet potatoes, peppers and green
beans, stir through and simmer for another 30 minutes.
When the 30 minutes is up, take the lid off and give it a stir. The chicken should be
really tender. Take the pan off the heat.
Using a slotted spoon or some tongs, remove the bay leaves, the chicken thighs and a
few of the chunks of sweet potato. Leave to cool.
When the chicken is cool enough to handle, pull the chicken and skin off the bone.
Leave the meat from two of the thighs to one side with the sweet potato, and add the
rest of the meat and skin to the pan. Blitz with a stick blender until smooth.
Shred the remaining chicken and cut the cooked sweet potato into smaller pieces.
Add to the pan and stir through.
Serve with a topping of crispy onions, sour cream or a soft boiled egg, or even on its
own as it’s so tasty. You can even mix in some cooked rice for a boost of carbs.
If you are a foodie, then I suggest removing the chicken skin right at the start and dry
frying or oven roast it until it’s beautifully crispy. Leave to cook and chop it up into
slivers and use for a delicious topping either on it’s own or mixed with some crispy
onions.
18 EATING WITH CONFIDENCE
Swallows Recipe Book V3.indd 18 09/04/2021 15:51