Chicken peanut butter soup

Blend half an onion, two tomatoes, two habaneros, ginger and four garlic cloves with a little water until fine; set aside.

Toss chicken thighs with paprika, salt, black pepper and cayenne until coated.

Heat about six tablespoons of oil in a pan; fry the chicken six to eight minutes on one side, flip and brown a couple of minutes more; remove.

In the remaining oil (pour some off if too much), soften the onions.

Add the blended tomato mixture, a tablespoon of tomato paste and the bay leaves; cover and cook, stirring now and then, until well reduced.

Season with thyme, seasoning powder, salt and black pepper.

Add natural peanut butter and chicken stock and stir until the peanut butter dissolves.

Return the chicken and cook 15 to 20 minutes until thickened and the chicken is cooked through, thinning with water or stock if needed.

Stir in a little spinach, optional; serve with rice, pasta, fufu or pounded yam.