Senegalese Chicken Soup

Ingredients

• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• ground black pepper, to taste
• 2 teaspoons curry powder

• 1 (14 ounce) can diced tomatoes (undrained)
• 1 3/4 cups chicken broth
• 1/4 cup peanut butter (smooth or chunky, depending on your preference)
• 1 cup hot water
• 1 chicken breast, cooked and shredded
• 2 teaspoons dried cilantro

Directions

1. 1

   Cook the onion and black pepper over medium heat in the vegetable oil in a 3-quart pot until the onion is a little yellow, then add the garlic, stirring frequently, until both are golden and softened (total of about five minutes or so).

2. 2

   Add curry powder and cook for another two minutes, stirring frequently (very important, as the curry powder will clump up and burn if you don't).

3. 3

   Add the can of petite diced tomatoes (no draining!), as well as the broth, and simmer uncovered for about five minutes.

4. 4

   Mix the hot water and peanut butter together until smooth, then add to the pot. Toss the shredded chicken and cilantro in, too.

5. 5

   Simmer, uncovered and stirring occasionally, for another five minute or so.