A lot of times, when people say a soup is thick enough to be a meal, they're playing you. But this soup sustains. This recipe takes its cues from West Africa, particularly Senegal and The Gambia, known for peanut, or groundnut, stews.
I've used this recipe as a jumping off point for many a tasty meal. The basic combination of peanut butter, tomatoes and chicken lends itself to creativity. I usually cook my chicken in the broth with whichever vegetables I have on hand (green beans, carrots, peppers, spinach). This is a good recipe to use PB2 in as well. I also vary the curry from madras to Thai curry pastes and use at least 2 tablespoons.
