Hearty Chicken Stew - cooking recipe

Ingredients

2 Tbsp. vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 Tbsp. minced fresh ginger or 1 tsp. ground ginger
2 Tbsp. flour
2 medium tomatoes, diced
8 to 10 peppercorns or to taste
6 whole cloves
1 cinnamon stick
8 pieces chicken (about 2 1/2 lb.), skinned and 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

Preparation

In a deep skillet or Dutch oven, heat oil over medium-high heat.
Saute onion, ginger and garlic until onion is 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.