Hearty Chicken Stew

• 2 Tbsp. acceptable vegetable oil
• 1 Tbsp. minced fresh ginger or 1 tsp. ground ginger
• 2 medium tomatoes, diced
• 8 to 10 peppercorns or to taste
• 8 pieces chicken, skinned
• 3/4 lb. baby carrots
• 8 oz. red/white potatoes
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 Tbsp. all-purpose flour
• 6 whole cloves
• 1 cinnamon stick
• 2 c. water
• 1 Tbsp. Worcestershire sauce
• 6 oz. green peas

1. In a deep skillet or Dutch oven, heat oil over medium-high heat.
2. Saute onion and garlic until onion is soft, about 3 minutes.
3. Add flour and cook 1 minute, stirring quickly to prevent sticking.
4. Stir in tomatoes and allow to cook another 2 minutes. Wrap peppercorns, cloves and cinnamon in a small piece of cheesecloth.
5. Add chicken, cheesecloth package, water and Worcestershire sauce to onion mixture.
6. Reduce heat and simmer, covered, for 20 minutes.

vegetable oil, fresh ginger, tomatoes, peppercorns, chicken, baby carrots, redwhite potatoes, onion, garlic, flour, cloves, cinnamon, water, worcestershire sauce, green peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=576680 (may not work)