2 tablespoons oil
3 to 4 pound chicken, cut into pieces
Salt and freshly ground black pepper
1 tablespoon butter
2 onions, diced
5 medium carrots or 3 cups, sliced 1/4-inch thick on bias
4 cloves garlic, mashed
1-inch peeled ginger
1 1/2 cups chopped tomatoes
6 cups chicken stock or broth, divided
2 ounces fresh thyme leaves
1 habenero, pierced
1 cup smooth natural peanut butter
2 tablespoons tomato paste
1/2 cup roasted unsalted peanuts, chopped for garnish
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