West African Peanut Soup

Directions

1. Remove stalk from the peppers and blend one onion and the tomatoes. Keep the blended liquid to one side.
2. Pour the chicken into a pan on the hob. Slice the remaining onion and add into the pan with the garlic, ginger and ½ of the thyme sprigs.
3. Add enough water to cover the chicken. Add some salt, cover the pan and allow the chicken to cook. When the chicken is cooked, remove the pieces from the stock. Drain the stock to remove the garlic, thyme and ginger residues.
4. Pour the stock back into the pan, add the chicken and the blended liquid and allow to simmer for around 10 mins.
5. Mix the peanut butter with hot water to make a thick paste, then pout into the pan. Stir and add more salt if required, then leave for 10 mins. Stir the spinach into the pan, then remove from heat.