Ingredients
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Method
Cooking
Remove giblets from the chicken.
Put chicken (can be in pieces or whole) in a large pot
and cover with 2 litres of cold water.
Add a little salt and pepper, bring to the boil, cover, and reduce to a simmer.
Simmer for 1 hour or until the chicken is cooked.
While the chicken cooks skin the onions, chop fine,
and fry in a little cooking oil until tender.
Lift the chicken from the pot and reserve the liquid.
Combine 200 ml of cooking liquid with the peanut butter,
chile pepper and tomato paste and stir.
Check the seasoning and adjust with salt and pepper as necessary.
Add the fried onions and blend in a food processor to make a smooth runny paste.
Strip the chicken meat from the bones and return the meat to the simmering stock.
Stir in the tomato mixture and simmer for 5 minutes or so to thicken the soup.
To serve:
Serve with a rice side dish.
Variation
Add chopped garlic to the onion.
Use fresh chili in place of ground spice.
Use cayenne pepper or piri piri in place of chili pepper.
Vary the quantity of hot spices to taste.
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