we’ve been working,
like it’s a regular work week.
which isn’t out of the ordinary.
i mean,
there are no holidays this week.
but you see,
there was supposed to be a blizzard
of epic proportions.
friends.
we were misinformed.

the one thing the meteorologists
got correct though:
freezing temps.
on sunday, after making our
weekly soup,
experimenting with egg tarts,
and other chinese new year prep work
i had it in my head to make
another pot of soup
because
i figured a snow day week
warranted comfort in a bowl.
we didn’t get the former,
but the latter was just fine.

african chicken stew
loosely adapted from simply recipes
makes 6 servings

4 drumsticks, about 1.25 lbs.
olive oil
1/2 large onion, sliced or diced, either way
3″ piece of ginger, peeled and minced
4 garlic cloves, chopped roughly
4 carrots, rough chopped into chunks
2 parsnips, rough chopped into chunks
1 15-ounce can of fire roasted diced tomatoes, we use muir glen
4 cups chicken stock (i used the last of my bullion cubes + water to equal 4 cups)
2-3 generous TBL peanut butter, honestly, i don’t remember but that seems about right
1/2 cup roasted peanuts
1 TBL coriander seeds, roasted and then ground
1 tsp cayenne, or to taste
Salt and black pepper

season chicken drumsticks. brown in a bit of olive oil in a large pot. set aside.

in same pot, add more olive oil if you need to, add in the onions and saute for a few minutes. your goal is to brown the onions and pick up the brown bits from the bottom of the pot. season with salt & pepper. add in the garlic and ginger, as well as the ground coriander and cayenne, mix through.

add in the broth, crushed tomatoes, peanut butter and peanuts. stir until the peanut butter is thoroughly incorporated. last, return the chicken drumsticks to the pot, nestle them in. cover & simmer on low for about an hour.

after an hour, remove the drumsticks. add in the carrots and parsnips. cover and simmer. when the drumsticks are cool enough to handle, remove all the meat off the bones, shred and return back to the pot. stir and simmer till the vegs are tender, but not mushy. adjust seasoning if needed.

serve with rice, or as is, which is how we ate it.

BAM!

other soups & stews:
autumn harvest soup
3 bean chili
vietnamese beef stew
caribbean oxtail stew
miso ramen bowl
chicken pho
portuguese chicken + chorizo curry
chickpea & sausage stew
beef, squash & white bean chili