Hkatenkwan (Ghanaian Chicken and Peanut Stew)

Heat the canola oil in a heavy-bottomed pan over medium-high heat. Season the chicken with salt and pepper. Fry the chicken pieces until just brown on all sides (but still raw inside). Remove from the pan and set aside.

Reduce the heat to medium and briefly saute the ginger. Then add the onions, garlic, and peppers until the onions are translucent (about 4-5 minutes). Add the tomatoes and cook for another 5 to six minutes. Add the broth, chicken, salt and pepper and bring to a boil. Reduce heat to medium-low and simmer for 45 minutes.

In a separate bowl, add 1 cup of the simmering liquid to the peanut butter and stir until the peanut butter is smooth. Add the mixture to the pan and then add the okra or green beans. If using hard-boiled eggs, add that as well. (Note: I served my eggs on the side). Simmer for another 15-20 minutes. Serve over rice.

Vegetarian variation: Skip step one. After sauteing the onion mixture, add chopped eggplant, sweet potatoes, carrots, cabbage, yams, bell peppers, or winter squash like butternut when you add the broth. Cook until the vegetables are done (it should be under 45 minutes).

Chicken breast pieces variation: After adding the broth, only cook the chicken for 10 minutes or so before adding the okra or green beans. Then cook until the chicken pieces are done .