Patti Sloley's chicken and peanut butter soup
'Tis the season for soup, and chef Patti Sloley shares her favourite twist on the winter warmer with her chicken peanut butter soup.
Chicken Peanut Butter SoupServes 4Prep: 15 minutesCook: 1 hour 40 minutes
Ingredients:8-10 skin on, bone in chicken pieces (thighs, drumsticks, wings, breast)Salt 1 scotch bonnet chilli, to taste3 guinea peppers or black peppercorns (optional)400g tin tomatoes 3 garlic cloves, crushed3 onions, chopped2cm piece ginger, peeledHandful of fresh basil200g smooth peanut butter2 carrots, chopped (optional)12 button mushrooms (optional)1 aubergine, chopped (optional)
Method:1. Place the chicken, salt to season, scotch bonnet, guinea peppers or black peppercorns (if using) in a large saucepan.
2. Blend the tomatoes, garlic and onions until smooth. Pour over the chicken with the ginger and basil. Cover and simmer for about 15 minutes until the chicken juices run clear.
3. Whisk the peanut butter with about 1½ litres of hot water. Add to the pan of chicken and bring to the boil, reduce the heat and simmer partially covered for 30-40 minutes. Taste and adjust the seasoning.
4. Add the carrots, mushrooms or aubergine if using and bring to the boil. If you want a thinner sauce add a little more water and if you don’t want it too hot, remove the chilli.
5. Partially cover and simmer for about another 30 minutes or until the vegetables are tender and the peanut oil separates. Remove the ginger and guinea peppers (if used) before serving. Serve with turmeric rice, or crusty bread and pickled red onions.
Tips- Use any combination of chicken pieces for this soup. - Guinea peppers are available in Afro-Caribbean shops or online. Or use black peppercorns instead.- Scotch bonnet chillies are the hottest chillies available. Find them in Afro-Caribbean or international shops, some supermarkets or online. Use regular chillies if unavailable. Use gloves to chop them or wash your hands thoroughly after chopping. - Make pickled red onions by marinating thin slices of red onions in white wine vinegar, with a pinch of sugar and a few allspice berries if you have them. Leave to marinate for a few hours or preferably overnight in the fridge.