Hearty Chicken Stew - cooking recipe

Ingredients

2 Tbsp. acceptable vegetable oil
1 Tbsp. minced fresh ginger or 1 tsp. ground ginger
2 medium tomatoes, diced
8 to 10 peppercorns or to taste
8 pieces chicken, skinned
3/4 lb. baby carrots
8 oz. red/white potatoes
1 medium onion, finely chopped
3 cloves garlic, minced
2 Tbsp. all-purpose flour
6 whole cloves
1 cinnamon stick
2 c. water
1 Tbsp. Worcestershire sauce
6 oz. green peas

Preparation

In a deep skillet or Dutch oven, heat oil over medium-high heat.
Saute onion 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. 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, for 20 minutes.