Groundnut Stew with Chicken

Cut the chicken into 2-inch cubes and season with salt and pepper.

Dice the onions into small pieces.

Heat a large pot or Dutch oven over medium-high heat and brown the chicken pieces on all sides, working in batches if necessary.

Add the diced onions to the pot and sauté until softened, about 3 minutes.

Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor.

Add the diced tomatoes and stir well to combine with the other ingredients.

In a small bowl, whisk together the peanut butter and milk until smooth, then pour into the pot.

Stir the stew thoroughly to ensure the peanut butter mixture is evenly distributed throughout.

Reduce heat to medium-low and simmer for 20-25 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.

Taste and adjust seasoning with salt, pepper, and cayenne pepper if desired for additional heat.

Serve hot, ladled into bowls, with rice, nshima, or bread as an accompaniment.