- Serves: 4
- Category: Soup
Ingredients
- 3 tablespoons olive oil
- 8 ounces chicken thighs (cut into chunks)
- 1 tablespoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- salt and pepper to taste
- 1 large onion
- 2 carrots
- 2 celery stalks
- 1 tablespoon garlic (minced)
- 1 tablespoon ginger (minced)
- 1/2 cup peanut butter
- 4 cups chicken broth or water
- 2 cups tomatoes (if canned, include the juice)
- 1 head cabbage (shredded)
Instructions
- Heat oil in a large pot or Dutch oven; toss chicken with spices and brown well. Remove from pan and set aside.
- Add onion through ginger and cook until softened. Add remaining ingredients (except cabbage) and chicken, bring to a boil, and simmer for 30-45 minutes.
- Add cabbage and let simmer until softened, about 15 more minutes.
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