Peanut Butter Chicken soup

500ml chicken stock, heated
8 chicken thighs, bone and skin on
340g jar smooth peanut butter
2 onions halved and thinly sliced
3 tbsp sunflower oil
3 tbsp finely chopped ginger
2 bay leaves
400g can chopped tomato
2 tablespoon tomato paste
5 fresh tomatoes, roughly chopped
3 sweet potatoes cut into chunks
200g green beans sliced
2 red bell/salad peppers, de-seeded and cut into chunks
Salt and pepper to season

Method

Heat a large pan and brown the chicken thighs. Once brown, remove from the pan and put to one side.
In the same pan add the onions. Fry until soft, then add the ginger tomato paste and fresh tomatoes. Cook for 5/7 minutes. Slowly add the stock, scraping up any bits stuck to the bottom of the pan as they will add extra flavour.
Add in the bay leaves, canned tomatoes and the peanut butter. Add some warm water to the jar, put the lid on and give it a good shake to get every little bit out of the jar. Pour into the pan.
Gently add in the chicken pieces and season with salt and pepper. Put the lid on the pan and simmer for 30 minutes.
Take the lid off and give the soup a stir. Add in the sweet potatoes, peppers and green beans, stir through and simmer for another 30 minutes.
When the 30 minutes is up, take the lid off and give it a stir. The chicken should be really tender. Take the pan off the heat.
Using a slotted spoon or some tongs, remove bay leaves, the chicken thighs and a few of the chunks of sweet potato. Leave to cool.
When the chicken is cool enough to handle, pull the chicken and skin from off the bone. Leave the meat from 2 of the thighs to one side with the sweet potato, and add the rest of the meat and skin to the pan. Blitz with a stick blender until smooth.
Shred the remaining chicken and cut the cooked sweet potato into smaller pieces. Add to the pan and stir through.

Serve with a a topping of crispy onions, sour cream or a soft boiled egg, or even on it's own as it's so tasty. You can even mix in some cooked rice.