Ruth's Peanut Soup

2 tablespoons oil

8 chicken thighs

salt and pepper to taste

1 medium red onion, chopped,

1 inch piece of ginger, peeled and minced

1/2 teaspoon cayenne pepper

1 1/2 cup chopped tomatoes, canned

1 quart chicken stock

3/4 cup natural peanut butter, chunky

Cook chicken in a skillet with oil, season with salt and pepper. Cook for 10-15 minutes. Transfer to plate, keeping 2 tablespoons of the fat left in the pan

Add onion and ginger and cook in a pot, stirring occasionally (3 minutes). Stir in cayenne pepper and tomatoes, cook 5 minutes. Put chicken in the pot, and add 3 1/2 cups of chicken stock. Bring to a boil, then simmer until chicken is chicken is cooked through. Blend together remaining stock and peanut butter, stir into stew. Season to taste and cook for about 20 minutes.

~Olivia G.