YE OCHOLONI INA DORO SHORBA (ETHIOPIAN PEANUT-CHICKEN SOUP)
Ingredients:
2 tablespoons vegetable oil
2 yellow onions, cut into big dice
2 medium carrots, cut into1-inch-long rounds
1 large sweet potato (about1pound), peeled and cut into large dice
2 tablespoons berbere spice (recipe follows), plus additional for garnish
1 1 ⁄2 teaspoons salt
8 cups low-sodium chicken broth
1 pound boneless, skinless chicken breasts
1 cup natural smooth peanut butter (no sugar added)
1 ⁄3 cup basmati rice
1 ounce chopped roasted peanuts, for garnish
Heat the vegetable oil in a large pot over medium-high heat. Add the onion, carrot and sweet potato and cook about 5 minutes, until the onion becomes translucent. Stirin the berbere spice and salt, then add the chicken broth and bring to a gentle simmer.
Place the chicken in the soup and cook gently until just cooked through, about 8 minutes. Remove the chicken from the soup, then continue cooking at a gentle simmer for 8 to 10 minutes, until all the vegetables are very tender. Cut the chicken into bite-size pieces and set aside.
Add the peanut butter to the soup, and, using an immersion blender if you have one, or a blender if not, puree the soup until very smooth. If using a blender, take care to remove the center piece on the blender cover—the hot soup will splatter without a vent. Pour the soup back into the pot if you used a blender.
Add the rice and cook at a very low simmer, stirring with a whisk, until the rice is tender, about 15 minutes. Make sure the rice does not stick to the bottom of the pot and the soup does not become too thick and burn.
If necessary, thin the soup with a little water.
Adjust the seasoning, adding salt if necessary, and ladle into bowls. Divide the chicken pieces among the bowls, then sprinkle them with the peanuts and a little more berbere.
Makes 6 servings.
SOURCE: Jenn Louis, The Chicken Soup Manifesto
2 tablespoons vegetable oil
2 yellow onions, cut into big dice
2 medium carrots, cut into1-inch-long rounds
1 large sweet potato (about1pound), peeled and cut into large dice
2 tablespoons berbere spice (recipe follows), plus additional for garnish
1 1 ⁄2 teaspoons salt
8 cups low-sodium chicken broth
1 pound boneless, skinless chicken breasts
1 cup natural smooth peanut butter (no sugar added)
1 ⁄3 cup basmati rice
1 ounce chopped roasted peanuts, for garnish
Heat the vegetable oil in a large pot over medium-high heat. Add the onion, carrot and sweet potato and cook about 5 minutes, until the onion becomes translucent. Stirin the berbere spice and salt, then add the chicken broth and bring to a gentle simmer.
Place the chicken in the soup and cook gently until just cooked through, about 8 minutes. Remove the chicken from the soup, then continue cooking at a gentle simmer for 8 to 10 minutes, until all the vegetables are very tender. Cut the chicken into bite-size pieces and set aside.
Add the peanut butter to the soup, and, using an immersion blender if you have one, or a blender if not, puree the soup until very smooth. If using a blender, take care to remove the center piece on the blender cover—the hot soup will splatter without a vent. Pour the soup back into the pot if you used a blender.
Add the rice and cook at a very low simmer, stirring with a whisk, until the rice is tender, about 15 minutes. Make sure the rice does not stick to the bottom of the pot and the soup does not become too thick and burn.
If necessary, thin the soup with a little water.
Adjust the seasoning, adding salt if necessary, and ladle into bowls. Divide the chicken pieces among the bowls, then sprinkle them with the peanuts and a little more berbere.
Makes 6 servings.
SOURCE: Jenn Louis, The Chicken Soup Manifesto