This winter has been tough for a lot of us.
Subzero temperatures, bone-chilling winds and sheets of drifting snow have forced most into hibernation mode. Even my fiance, Alex, and I, who love to be outdoors at any chance, must stay inside, because it would be dangerous not too.
While we frequently dream of skating on ice, going for long walks or cross country skiing through parks, we are thankful for shelter amid our cabin fever feelings. We are also thankful for the ability to make hot meals: casseroles, pizza, spaghetti, steaming soups, etc. They are a comfort in this season and something I always crave.
I saw this recipe a few weeks ago and finally had time to make it, just in time for a cold front blast. Don’t be fooled by the title. It’s not ridiculously spicy…it has just the right amount of kick to put the pep back in your step.
I hope you are staying warm, wherever you are; and I hope you are staying positive, too. As the Superintendent of my new workplace always says, “Think Spring!”
- 1 cup red onion, diced
- 3-4 garlic cloves, minced
- sprinkling of kosher salt
- 1/2 teaspoon ground cayenne pepper
- 1/2 cup carrots diced
- 1/2 cup celery diced
- 1/4 red bell pepper diced
- 2 cup sweet potato, peeled, diced
- 4 cups chicken broth
- 2 cups chicken, cooked and shredded (for a vegetarian take on the recipe, leave the chicken out)
- 1 can diced tomatoes (15 ounce)
- 1/2 cup peanut butter (or 1/4, depending on your peanut preference)
- In a saucepan, heat one tablespoon of oil over medium heat and saute the onion, garlic, salt and cayenne pepper for 5-8 minutes.
- Add the carrots, celery, red bell pepper and sweet potato and saute another 5 minutes.
- Stir in the chicken broth, cooked chicken, diced tomatoes and peanut butter. Bring to a boil and then simmer for 10 minutes, or until potatoes soften but not mushy.
- Garnish with raw peanuts!