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Nigerian Groundnut Soup

Groundnut soup 1lb boneless chicken (or protein of choice) 1 tsp bouillon 2 tbs oil 2-3 tomato 1 large or 2 small onions 2 red bell peppers 1” ginger 1 habanero (remove seeds for mild) 1 cup PB2 or 1/2 cup peanut butter 2 bouillon cubes 2 cups water 1 tsp cumin 1 tsp salt 1 tsp black pepper 7-10 fresh basil leaves 1 cup frozen spinach Slice half of the tomatoes and add the other half to the blender. Slice half of the onions and add the other half to a blender. Slice half of the bell peppers and add the other half to a blender. Add ginger and habanero to blender. Blend until smooth. Put sliced vegetables to the side. Season chicken with bouillon. Add oil to pot. Heat oil over medium high heat. Add chicken to pot and lightly brown on both sides. Remove chicken from pot and allow to rest. Add sliced onion to the pot and sauté for 2 minutes. Add sliced bell pepper to the pot and sauté for 2 minutes. Add sliced tomatoes to the pot and sauté for 2 minutes. Add blended pepper mix to the pot and allow to reduced over medium-low heat for 15 minutes, stirring occasionally. While the pepper mix reduces, add boiling water to the peanut butter or PB2 and bouillon cubes. Carefully mix well. Add peanut butter mixture to the pot and stir. Season with cumin, salt, and pepper. Cut or shred chicken and return it to the pot. Stir in basil and spinach. Serve with rice or fufu.