Peanut-Chicken Soup

• 2 tablespoons canola oil
• 1 bone-in chicken breast half, skinned
• 1 pound bone-in chicken thighs, skinned
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 cups chopped onion
• 1 cup thinly sliced leeks
• 1 tablespoon grated peeled fresh ginger
• 1 tablespoon minced fresh garlic
• 3 fresh parsley sprigs
• 2 bay leaves
• 1/4 cup creamy peanut butter
• 1/4 cup water
• 1 (14.5-ounce) can diced tomatoes, drained
• 3 cups unsalted chicken stock (such as Swanson)
• 2 cups water
• 2 cups cubed peeled sweet potato
• 3/4 teaspoon ground red pepper
• 1/4 cup chopped fresh flat-leaf parsley
• 6 teaspoons chopped unsalted peanuts

1. Heat oil in a Dutch oven over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken, flesh side down. Cook 10 minutes; turn thighs after 5 minutes. Cool; shred. Discard bones.
2. Add onion, leeks, and ginger to pan; saute 10 minutes. Add garlic; saute 1 minute. Place parsley sprigs and bay leaves on cheesecloth. Gather edges; tie securely. Add sachet to pan.
3. Combine peanut butter, 1/4 cup water, and tomatoes, stirring well. Add peanut butter mixture, chicken stock, 2 cups water, sweet potato, and ground red pepper to pan; bring to a boil. Return chicken to pan. Reduce heat to medium, and simmer 20 minutes, stirring occasionally. Remove from heat; discard sachet.
4. Ladle about 1 1/3 cups soup into each of 6 bowls, and top each serving with 2 teaspoons chopped fresh flat-leaf parsley and 1 teaspoon chopped unsalted peanuts.

canola oil, chicken, chicken, kosher salt, black pepper, onion, leeks, fresh ginger, fresh garlic, parsley sprigs, bay leaves, peanut butter, water, tomatoes, chicken, water, ground red pepper, parsley, peanuts

Taken from www.myrecipes.com/recipe/peanut-chicken-soup (may not work)