Zambian Chicken Stew

Heat oil in a large pot or heavy-bottomed pan over medium-high heat until shimmering. Add the cut-up chicken pieces and brown them on all sides, working in batches if necessary to avoid overcrowding, approximately 8-10 minutes total.

Remove the browned chicken and set aside on a plate. Add the sliced onion to the same pot and sauté until softened and translucent, about 3-4 minutes.

Return the chicken to the pot with the onions. Pour in the water and add salt, stirring gently to combine.

Bring the liquid to a boil, then reduce heat to medium-low and simmer, covered, for 20-25 minutes until the chicken is partially cooked through.

In a small bowl, mix the ground peanuts or peanut butter with a few tablespoons of warm broth from the pot to create a smooth paste. Stir this mixture into the stew, combining well to distribute the peanut flavor evenly throughout.

Continue simmering the stew, uncovered or partially covered, for another 15-20 minutes, stirring occasionally, until the chicken is fully cooked through and tender, and the sauce has thickened slightly.

Taste and adjust seasoning with additional salt if needed. Serve hot, spooning the peanut-based sauce generously over the chicken pieces.