African Chicken Peanut Butter Soup

• 3 lbs chicken pieces (legs and thighs work best)
• 1 large onion, chopped
• 2 garlic cloves, crushed
• 3 -4 tablespoons olive oil
• 1 tablespoon curry powder
• 1 teaspoon crushed red pepper flakes
• 2 quarts chicken broth
• 1 cup chunky peanut butter
• 1 (14 ounce) can diced tomatoes (no need to drain)
• 1 butternut squash, peeled, seeded and cubed
• 2 medium russet potatoes, peeled and cubed
• salt and pepper, to taste

1. Heat oil in large dutch oven over medium-high heat.
2. Saute onion and garlic, until onion is translucent. Stir in curry powder and red pepper flakes, and cook several seconds.
3. Push aside and add chicken pieces, a few at a time, and saute until golden brown.
4. Add broth and bring to a boil. Reduce heat, cover and simmer at least 25 minutes.
5. Stir in peanut butter and tomatoes.
6. Add three-fourths of the squash and cook down.
7. Add potatoes and remaining squash about 20 minutes before serving, cooking just until done, not falling apart.
8. Season with salt and pepper and ladle into bowls.

chicken, onion, garlic, curry powder, red pepper, chicken broth, chunky peanut butter, tomatoes, butternut squash, russet potatoes, salt

Taken from www.food.com/recipe/african-chicken-peanut-butter-soup-191639 (may not work)