|Cut a 3-pound chicken into 8 pieces and
brown slowly in a skillet with 2 or 3 tablespoons peanut or other
light vegetable oil. Place browned chicken in a soup pot. Add to the
skillet and saute until golden 1 chopped medium onion, 1 diced large
carrot, and 1 minced garlic clove. Transfer to soup pot and add 3
chopped fresh or canned tomatoes with their juice, 2 thin slices of
peeled fresh ginger,1 small hot red chili pepper, 2 teaspoons salt,
and 8 to 10 lightly crushed black peppercorns. Cover the chicken with
about 8 cups water or chicken broth. Simmer gently but steadily, partially
covered, for about 45 minutes until chicken is completely tender,
replenishing water as needed. Remove the chicken and trim the meat
from the skin and bones, pulling or cutting the meat into spoon-size
pieces. Strain soup and return it to the pot with the chicken meat.
With a wire whisk, beat 1 cup unsweetened peanut butter and 2 tablespoons
tomato paste into the soup until smoothly blended. Simmer for 10 minutes
and adjust seasonings, thickening with more peanut butter if necessary.
Top each serving with roasted, chopped peanuts.
|*This is the cruel and unusual way every
recipe in the book is laid out: in one annoying, monolithic paragraph.
|(I only simmered it for 1/2 hour and didn't
strain out the vegetables. I used less peanut butter; I only wanted
it to be a subtle presence. -MWF)