PEANUT SOUP WITH CHICKEN

Peanut Soup with Chicken image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 23

Ingredients

2 tablespoons tomato paste
2 teaspoons fresh thyme leaves
2 teaspoons ground cumin
1/4 teaspoon ground cloves
3 garlic cloves, crushed and peeled
One 1-inch piece ginger, peeled and sliced
1 jalapeno, stemmed and coarsely chopped
1/2 medium onion, cut into chunks
Kosher salt
1/2 cup low-sodium chicken broth or water
2 tablespoons coconut oil or ghee
1 1/4 pounds boneless, skinless chicken thighs, cut into large chunks
2 fresh bay leaves
4 large ripe plum tomatoes, cored and cut into chunks
2 garlic cloves, crushed and peeled
1 medium onion, cut into chunks
One 1-inch piece ginger, peeled and sliced
1 jalapeno, stemmed and coarsely chopped
1 1/2 cups low-sodium chicken broth or water, plus more as needed
1/2 cup natural peanut butter
Juice of 1 lime
8 cups spinach leaves, roughly torn
Fresh cilantro, sliced jalapeno or Fresno chiles and lime wedges, for serving, optional

Steps:

For the chicken: Combine the tomato paste, thyme, cumin, cloves, garlic, ginger, jalapeno, onion and 1/2 teaspoon salt in a blender. Blend to make an almost smooth paste. Add the chicken broth and blend until very smooth.
Heat a large Dutch oven over medium heat. Add the coconut oil or ghee. Season the chicken with 1/2 teaspoon salt. Add the chicken to the pot and cook, stirring, until lightly browned, 2 to 3 minutes. Add the onion puree and bay leaves. Bring to a gentle simmer over low heat and cover the pot. Cook, stirring occasionally, until the chicken is tender, 20 to 25 minutes.
For the sauce: Meanwhile, in a medium saucepan, combine the tomatoes, garlic, onion, ginger and jalapeno. Pour in 1 cup of the stock or water. Bring to a simmer over low heat. Cover and cook until the tomatoes and onions are very tender, 15 to 20 minutes.
Transfer the sauce to the blender (no need to wash the blender) and, being careful when blending hot ingredients, puree until smooth. Set a strainer over the chicken pot and strain the sauce right into the pot. Stir and return to a simmer just to combine the flavors, about 5 minutes.
Put the peanut butter and remaining 1/2 cup stock in the blender (no need to wash the blender) and blend until smooth. Whisk into the simmering soup. Simmer just to combine the flavors, 2 to 3 minutes, adding a little more chicken stock if needed. (The soup should be slightly thick, like melted ice cream.) Stir in the lime juice and season with salt, if needed.
To serve, mound spinach leaves in 4 shallow serving bowls. Ladle the soup over. Garnish with cilantro, jalapeno and lime wedges, if desired.