Groundnut Stew

• 1 chicken, 4 pounds, cut into serving pieces
• 1 one-inch piece ginger
• 1/2 medium-size onion, peeled
• 2 cups water
• 2 tablespoons tomato paste
• 1 tablespoon peanut oil
• 1 cup finely chopped onions
• 1 cup chopped tomatoes
• 23 cup peanut butter
• 2 teaspoons salt
• 2 hot chilies, crushed or 1 teaspoon cayenne pepper
• 1 medium-size eggplant, peeled and cubed
• 2 cups fresh or 1 10-ounce package frozen okra

1. Boil chicken with ginger and onion half in water.
2. Meanwhile, in a separate large pot, heat tomato paste in the oil over low heat for about five minutes.
3. Add the chopped onions and chopped tomatoes to the paste, stirring occasionally until the onions are translucent.
4. Scoop out the partly cooked chicken pieces and add along with about half the broth to the tomato mixture.
5. Add the peanut butter, salt and chilies.
6. Cook for five minutes before stirring in the eggplant and okra.
7. Continue cooking until chicken and vegetables are tender.
8. Add more broth as needed to maintain a thick, stewy consistency.

chicken, ginger, onion, water, tomato paste, peanut oil, onions, tomatoes, peanut butter, salt, hot chilies, eggplant, okra

Taken from cooking.nytimes.com/recipes/7887 (may not work)