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African Chicken Peanut Butter Soup
A spicy soup for a cold night!
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(legs and thighs work best)
crushed red pepper flakes
chunky peanut butter
(14 ounce) can
(no need to drain)
butternut squash, peeled, seeded and cubed
, peeled and cubed
salt and pepper, to taste
Heat oil in large dutch oven over medium-high heat.
Saute onion and garlic, until onion is translucent. Stir in curry powder and red pepper flakes, and cook several seconds.
Push aside and add chicken pieces, a few at a time, and saute until golden brown.
Add broth and bring to a boil. Reduce heat, cover and simmer at least 25 minutes.
Stir in peanut butter and tomatoes.
Add three-fourths of the squash and cook down.
Add potatoes and remaining squash about 20 minutes before serving, cooking just until done, not falling apart.
Season with salt and pepper and ladle into bowls.
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