Chicken with Peanut Sauce and Vegetables

Rinse the chicken, pat dry and cut into 8 pieces. Peel the onion and garlic. Chop the garlic and cut the onion into strips. Trim the bottom third of the asparagus, peel and cut the stalks in half or into thirds. Rinse the corn and drain. Season the chicken with salt and pepper and cook in a little oil. Remove chicken and cook the onion, garlic, asparagus and corn in a little oil, 2-3 minutes. Stir in peanut butter and ginger and deglaze with a little stock. Add the chicken pieces with the plucked Thai basil leaves, star anise and cinnamon. Cover and simmer gently for about 45 minutes. Stir occasionally and pour in more broth as needed.