INGREDIENTS:1 cuppeanut oil 2 eachwhole chickens 4 cupsonions, chopped 4 Tbsps.fresh ginger, chopped 12 eachsmall chili peppers 4 cupstomatoes, diced 1 cuptomato paste 2 qts.chicken stock 2 lbs.eggplant 2 lbs.cabbage 2 lbs.carrots 5 cupsriceDIRECTIONS:1. Cut each chicken into 9 pieces. In large pot, fry in peanut oil until golden brown. 2. Add onion, cloves, ginger, chili peppers, tomato products and chicken stock; stir. 3. Cut eggplant, cabbage and carrots into pieces about half the size of ...
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