- 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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