Put oil in a deep skillet over medium heat. When it begins to simmer
add the chicken. Season with salt and pepper. Rotate every 10 mins. Transfer meat to a plate and drain some of the fat off. Add the onion and ginger and cook until softened. Stir in the cayenne and tomatos and cook until tomatoes are soft. Return the chicken pieces to the casserole and andd 3.5 cups of the chicken stock. Bring to a boil then lower and simmer until chicken is cooked through ( about 20 to 30 min). Whisk
or blend together the remaining chicken stock and the peanut butter; stir into the stew. Cook for another 20 mins.