Cookbooks and a Long-Overdue Soup
Flavors of the Sun
Flavors of the Sun
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  • 4 cups chicken broth
  • 2 cups water
  • 1/2 cup
  • 43/4 cup roasted
  • and shelled peanuts
  • 2 tablespoons
  • 1 medium red or white onion
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon garlic
  • 1/2 pound skinless
  • 2 thighs or
  • 6 cups stock or water
  • or
  • 2 sweet potatoes
  • 1 pound
  • 8 plum tomatoes
  • 1/2 cup peanut butter
  • 1/2 cup peanuts and the cayenne and sprinkle with salt and pepper.Stir in the stock and the sweet potatoes, brin to a boil, and turn heat down to medium-low so the soup bubbles gently. Stir in tomatoes and collards, then cook, stirring occasionally, until chicken is cooked through, about 10 minutes.Stir in 1/4 cup peanut butter. Taste, adjust seasoning (you may want to add more peanut butter at this point) and serve, garnished with remaining chopped peanuts.Parting Shot: Artichoke flowers on silver...or at least aluminum©Victoria Challancin. All Rights Reserved.Like life, recipes are meant to be shared. But please ask permission before using text or photos. Thanks!Victoria Challancin



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