2 tbsp. acceptable vegetable oil
1 med. onion, finely chopped
1 tbsp. minced fresh ginger or 1 tsp. ground ginger
3 cloves garlic, minced
2 tbsp. all-purpose flour
2 med. tomatoes, diced
8 to 10 peppercorns, or to taste
6 whole cloves
1 cinnamon stick
8 pieces chicken, about 2 1/2 lbs., skinned, all visible fat removed
2 c. water
1 tbsp. Worcestershire sauce
3/4 lb. baby carrots, fresh or frozen
6 oz. green peas, fresh or frozen
8 oz. red or white new potatoes, scrubbed and unpeeled

Serves 8. 1 1/2 cups per serving. In a deep skillet or Dutch oven, heat oil over medium-high heat. Saute onions, ginger and garlic until onions are soft, about 3 minutes. Add flour and cook 1 minute, stirring quickly to prevent sticking. Stir in tomatoes and allow to cook another 2 minutes.

Wrap peppercorns, cloves and cinnamon in a small piece of cheesecloth. Add chicken, cheesecloth package, water and Worcestershire sauce to onion mixture. Reduce heat and simmer, covered, 20 minutes. Add carrots, peas and potatoes.

Continue to simmer, covered, until chicken and vegetables are cooked, 20 to 25 minutes. Remove cheesecloth package and serve the stew steaming hot.