2 tbsp. peanut or vegetable oil
2 1/2 to 3 lb. broiler fryer chicken, cut up
1/4 c. dried shrimp
1 c. hot water
2 tbsp. tomato paste
1 (14 1/2 oz.) can whole tomatoes
1 med. onion, chopped
3 cloves garlic, finely chopped
1 tsp. crushed red pepper
1/4 tsp. ground ginger
2 tsp. chili powder
1/2 tsp. salt, optional
1/2 to 1 c. crunchy peanut butter

Heat oil in Dutch oven until hot. Cook chicken over medium heat until brown on all sides, about 15 minutes. Remove chicken. Drain fat from Dutch oven. Heat dried shrimp, water, tomato paste, tomatoes (with liquid), onion, garlic, crushed red pepper, ginger, chili powder and salt to boiling in Dutch oven; reduce heat. Cover and simmer 10 minutes. Add chicken, cover and simmer 45 minutes.

Stir some of the hot liquid into peanut butter; stir into chicken mixture. Turn chicken to coat with sauce. Cover and cook until chicken is done, 10 to 15 minutes. Serve with accompaniments.

Chopped unsalted roasted peanuts, fresh pineapple, spiced okra, avocado salad with ginger, diced tomato salad. Yields 6 servings.