Looking back through my past (most recent) posts, it’s clear I need to make some apologies to you, dear Reader. Or excuses. Whatever you really want to call them, I haven’t been adding content at a pace I’m happy with, so I wanted to make sure I submitted something before we made it through October with nary a new recipe.
It seems like this year is just flying by, and with the cooler weather approaching, I’ll be much more likely to spend a Sunday cooking and photographing dinner.
So, for my birthday this month, W gifted me with a Tamron 90mm macro lens, and this is the first post with it. If you couldn’t tell, I just love it, and I’ve been shooting food and jewelery all weekend just to get used to my new toy!
This entire week, I have been craving Thai food. Or just chicken satay. Every time I’ve suggested Thai for lunch, or the overall concept for this soup, W sort of wrinkled his nose and balked. But, yesterday, I managed to sneak in some peanut butter into what seemed to be a typical chicken soup with a bit of spice, and I had almost made it to plating before I heard the familiar grind of cast iron lid on cast iron pot and the obvious sound of a tasting spoon going in for the sample. “Peanut butter, huh?” W snarled from the kitchen. But, alas – it was much too late for him!
Regardless, I loved this stew, and look forward to the variation on what could be achieved using sweet potatoes and cannellini beans or other spicy additions that would make this soup more unique.
- 2 Tbsp olive oil
- 4 large chicken thighs
- 1 large vidalia onion, chopped
- 2 shallots, chopped
- 1 small white onion, chopped
- 5 cloves garlic, chopped
- 2 carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 3-5 dried chiles (to taste), deseeded and chopped
- 1/3 – 1/2 cup creamy peanut butter
- 1 quart chicken stock
- 1 Tbsp brown sugar
- 1 tsp cumin
- 1 tsp garam masala
- salt and pepper
- 1 small bunch cilantro, chopped
Place a heavy bottomed or cast iron pot over medium high heat and add the olive oil.
Season both sides of the chicken thighs liberally, and add the thighs to the pot, skin side down. Do not move the chicken thighs so the skin can get nice and crispy and browned. If you’re not a fan of chicken skin, feel free to just brown the meat without the skin.
Once the thighs have been browned on both sides, remove from the pot and reserve on a plate lined with paper towels.
Add the onions and shallots to the oil remaining in the pot, and stir around a bit. Cook for 5 minutes and then add the garlic and dried chiles, carrots, and parsnips.
Add the chicken thighs back into the pot, cover, and lower the heat so the soup is just simmering.
Simmer for 60 minutes, or until the chicken is tender. Once the chicken easily falls away from the bone, remove to a plate to shred with 2 forks.
Whisk in the peanut butter and brown sugar and bring the stew to a boil for about 5 minutes. The peanut butter will help thicken it up, so boil until it’s got a bit of a creamy consistency.
Add the chicken and half of the chopped cilantro back into the stew.
Remove from the heat and serve. I cooked some rice and served the stew over that with some chopped cilantro.