1. Place a large saucepan/casserole pot over a medium heat. Fry the chicken pieces, skin side down, for 10 minutes or until browned. Using tongs, turn the pieces of chicken over to seal the underside. 2. Stir in two of the onions, ginger and garlic for five minutes or until translucent and softened. 3. Pour in the chicken stock and season with salt. Bring to the boil then reduce the heat and simmer for 10 minutes. 4. In a separate small saucepan, mix together the peanut butter with the water. Gently bring the mixture to the boil, stirring occasionally to. 5. prevent burning and a lumpy mixture. Gently simmer for 5–10 minutes or until the oil from the peanut butter settles on the surface. 6. In a food processor, blend together the remaining two onions with the tinned tomatoes and red pepper. Add this mixture to the chicken and simmer for 5 minutes. 7. Finally, add the peanut butter mixture to the chicken pan and simmer for a further 30 minutes. 8. Optional - pour soup into a bowl and place rice ball in the middle. ---------------------------------------------------------------------------
Nutrition
Ingredients
