African Chicken/ Plum Basil

I participated in a cooking contest during the boat show... and I'm still not sure how I placed. We were in the middle of preparing the boat for out first charter and didn't make it to the party where they announced how everyone placed. BUT I did make in onto the official CD of contest photos. I made my African Chicken Peanut Soup and Plum Basil Salad. Most people can't even repeat the name of the soup so I was sure it would be the only one of its kind. (and it was)

African Chicken Peanut Soup
(serves 4)
2 cooked chicken boobs, diced
3/4 c. white onion, diced
4 cloves garlic, minced
3 T. dark sesame oil
2 t. yellow curry powder
3/4 t. salt
1/2 t. ground black pepper
1/2 t. crushed red pepper flakes
4 c. chicken stock (2 cans)
1/4 c. tomato paste
1 can whole stewed tomatoes, drained
4 T. chunky peanut butter

In a large pot saute chicken, onion, and garlic in sesame oil for about 10 minutes- until onion is tender. Add curry powder, salt, pepper, and red pepper flakes. Saute for 1 minute. Use scissors to cut stewed tomatoes into bite size pieces. Add stock, tomato paste, stewed tomatoes, and peanut butter. Stir until well combined. Heat almost to a boil and serve with crusty bread or salad.

Plum Basil Salad
2 T. olive oil
2 T. fresh lemon juice
2 T. fresh orange juice
1 T. balsamic vinegar
1 t. grated orange zest
1 t. grated lime zest
pink sea salt
coarse black pepper
10 oz. baby spinach
2 c. basil leaves, torn
2 black or red plums

In a small bowl whisk together oil, lemon juice, orange juice, vinegar, and zests. Season with salt and pepper. In a large bowl toss the basil and spinach -add dressing and coat well. Top with sliced plums, salt, pepper, and any extra zest for color.