serves 10
time 2 hours
difficulty Moderate
  • large soup pot
author Marissa
write-up Write Up
  2 tbsp 2 tbsp coconut or olive oil  
  1. heat coconut or olive oil in a large soup pot over medium heat.
  2. add chicken thighs in a single layer and brown on both sides. you’ll want to do this in a couple of batches so they brown instead of steam. remove chicken and set aside.
  3. add onions to pot; cook and stir for 3-4 minutes scraping up any browned bits of chicken.
  4. add ginger and garlic; cook and stir about 30 seconds, just until fragrant.
  5. add the next 7 ingredients - sweet potatoes through tomatoes. stir until well combined and peanut butter is distributed.
  6. return chicken thighs to pot, stir, and bring to a simmer.
  7. cover the pot and simmer gently for one hour. remove the chicken thighs and set them aside for a few moments until they’re cool enough to handle.
  8. use two forks to shred the meat and return to stew.
  9. add coconut milk and stir to combine. cover and simmer 15 minutes more.
  10. add salt, freshly ground black pepper, and cayenne (if you like some kick) to taste.
  11. ladle in to individual soup bowls and garnish with peanuts and cilantro. serves 8-10
2 lb   2 lb boneless (skinless chicken thighs)  
  1 whole (large) 1 whole large onion  
  2-3 inch 2-3 inch piece of ginger (peeled and minced)  
  5 whole (large) 5 whole large garlic cloves (peeled and minced)  
  2 whole (large) 2 whole large sweet potatoes (scrubbed and diced (and peeled if you like))  
  1 quart 1 quart chicken stock  
  1 cup 1 cup chunky peanut butter  
  1 tbsp 1 tbsp ground coriander  
  1/4 tsp 1/4 tsp cayenne  
28 oz 1 jar 28 oz (1 jar) (or can) chopped tomatoes with juice  
14 oz 1 can 14 oz (1 can) coconut milk (light or full fat)  
    salt and freshly ground black pepper  
  1 cup 1 cup roasted peanuts  
  1 handful 1 handful chopped cilantro