Bolivian Peanut Stew
A lot of us could identify zinc in the supplement aisle but not in our food. This comforting soup packs in two surprising sources of zinc: peanuts and chicken. Gerda Endemann, our senior director of science and research, says zinc is important because “it’s necessary for the different types of white blood cells to carry out their specialized functions fighting pathogens.”
2 cups raw peanuts
4 cups chicken stock
2 tablespoons grape-seed oil
4 chicken drumsticks
1 yellow onion, diced
1 shallot, finely diced
3 cloves garlic, minced
2 Calabrian chilies, finely chopped
2 carrots, finely diced
2 teaspoons dried oregano
2 scallions, chopped
6 sprigs cilantro
1. Soak the peanuts for 5 to 10 minutes in a bowl with 2 cups boiling water.
2. Add the peanut mixture to a powerful blender. Remove the middle part of the blender top and instead cover the hole with a thick kitchen towel so that steam can safely escape. Blend the mixture on high until smooth. Add 3 cups of the chicken stock to the blender and blend until well combined.
3. Sprinkle the chicken liberally with salt. In a large pot, heat the oil and sear the chicken over high heat for about 3 minutes on each side. Remove the chicken from the pot and set aside on a plate.
4. Reduce the heat to medium and add the onion, shallot, garlic, chilies, and carrots to the pot. Sauté until the alliums are translucent and the carrots are tender, 5 to 8 minutes.
5. Add the blended peanut mixture and the remaining 1 cup stock to the pot and bring to a boil. Reduce to a simmer and add the chicken and oregano; cook for 25 minutes.
6. Salt to taste and finish with the scallions, cilantro, and Aleppo pepper.
Originally featured in The Immune-Friendly Soups We’re Making This Flu Season