Hkatenkwan (Chicken and Peanut Stew)

Ingredients:

• 3 lb chicken, cut into pieces (I used a 3-legged chicken, otherwise known as a grill-pack)
• 1/2 onion
• 2 tbsp tomato paste
• 1 tbsp peanut oil
• 1 cup onion, finely chopped
• 1 cup tomatoes, chopped
• 2/3 cup unsweetened peanut butter
• 2 tsp salt
• 2 tsp ginger, grated
• 2 hot chili peppers, crushed,
• 1 tsp ground ginger
• 1 tsp cayenne pepper
• 2 cups fresh or frozen okra
• 1 medium eggplant, peeled and cubed
• 1/2 cup whole peanuts, shelled

1. Put about two cups of water in a pot with the chicken pieces. Add the ginger the half-onion (you don't need to chop it).
2. In a separate pot, heat the oil and add the tomato paste. Cook over low heat for five minutes, then add the rest of the onion (this time chopped) and the tomatoes. Cook until the onions are translucent.
3. Take the chicken out of the other pot (it won't be cooked through yet) and put them in the pot with the onion mixture, along with about half the broth. Add the peanut butter, salt and hot chilies. Let simmer for five minutes or so, then add the eggplant and okra. Keep on cooking until the chicken is done and the vegetables are tender. You can add broth as necessary to keep a stew-like consistency.
4. Serve with peanuts sprinkled on top.