South African Chicken and Tomato Stew

Peel onion and finely chop. Rinse chile pepper and finely chop. Rinse chicken breasts, pat dry and chop. Finely crush peppercorns and cloves in a mortar. Sweat onions in hot oil, add the chicken cubes and saute together until golden brown. Add the peppercorns, cloves, ginger, cardamom and chile pepper. Sauté briefly, then pour in 150 ml (approximately 2/3 cup) water. Peel the potatoes and cut into wedges. Blanch tomatoes in hot water, rinse under cold water, peel, quarter and remove seeds. Add with the potatoes and the cinnamon stick to chicken along with the tomatoes. Simmer gently about 45 minutes, stirring occasionally. Add some water if necessary.

Cook rice according to package instructions.