Remove stalk from the peppers and blend one onion and the tomatoes. Keep the blended liquid to one side
Pour the chicken into a pan on the hob.
Cut one onion and slice into the pan. Add the garlic, ginger and ½ of the thyme sprigs.
Add some salt with enough water to cover the chicken.
Allow the chicken to cook, then remove from the pot.
Strain the stock to get rid of the garlic, onion and ginger residue.
Pour the stock back into the pot and add the chicken.
Add the pepper, onion and tomato blend into the pot, cover and allow to simmer for about 10 mins.
Mix the peanut butter with hot water to make a thick paste.
Add into pot , taste and add more salt if required . Add the remaining thyme; cover the pan and allow to cook for another 10 mins. Stir constantly to prevent sticking. You can add more water if you prefer a thinner soup.
Stir the spinach into the pan and remove from heat.