Chicken soup

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Ingredients

1 lbs boneless skinless chicken thighs, cut into 1/2-inch pieces

1/4 tsp freshly ground black pepper

1/4 tsp kosher salt

2 tbsp oil

1 medium onion, thinly sliced

6 cloves garlic, pressed or minced 3 tbsp, divided

2 tbsp grated fresh ginger, divided

1/4 tsp ground cayenne red pepper

4 cups gluten free reduced sodium chicken stock or water

1 can 28 oz crushed tomatoes

2 cans 15 1/2 oz each black-eyed peas, drained and rinsed

1 can 13.66 oz

2 tbsp creamy peanut butter

1 1/2 tsp fresh thyme leaves, divided

1 large sweet potato, peeled and cut into 3/4-inch pieces

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Chef Photos

West African

Serves 8

Directions

1. Season chicken with pepper and salt. Heat oil in dutch oven or large saucepan on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned. Remove chicken from pan. Add onion; cook and stir 3 minutes or until softened. Add 1/2 of the garlic and ginger, and red pepper; cook and stir 1 minute or until fragrant.

2. Stir in stock, tomatoes, black-eyed peas, coconut milk, peanut butter and 1 teaspoon of the thyme. Bring to boil. Cook 25 to 30 minutes or until reduced by 1/3. Reduce heat to low. Add sweet potato, chicken, remaining garlic and ginger, and 1/4 teaspoon of the remaining thyme. Simmer 15 to 20 minutes or until sweet potato is tender.

3. To serve, ladle into soup bowls. Sprinkle with remaining 1/4 teaspoon thyme.

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Ingredients

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