Dovi

Instructions

1. 1 Season the chicken pieces generously with salt, pepper, and curry powder, rubbing the spices into the skin. Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat and brown the chicken on all sides for about four minutes per side.
2. 2 Remove the browned chicken from the pot and set it aside on a plate. In the same pot, add the diced onions and sauté for four minutes until translucent and softened, then add the garlic and cook for thirty seconds until fragrant.
3. 3 Add the chopped tomatoes to the pot and cook, stirring frequently, for five to six minutes until they have broken down into a thick, pulpy sauce. The tomato base should be well reduced before adding the peanut butter to prevent a watery final stew.
4. 4 Dissolve the peanut butter in the water, stirring until completely smooth and free of lumps. Pour this mixture into the pot with the tomato and onion base, stirring continuously until everything is well combined into a uniform, creamy sauce.
5. 5 Return the browned chicken pieces to the pot, nestling them into the peanut sauce. Bring to a gentle boil, then immediately reduce the heat to low, cover with a lid, and simmer for thirty-five to forty minutes until the chicken is completely tender.
6. 6 Add the chopped leafy greens on top of the stew during the last eight to ten minutes of cooking. Press them gently into the sauce, cover, and allow them to wilt and become tender while absorbing the rich peanut flavour from the simmering broth.
7. 7 Remove the lid and stir the wilted greens into the stew gently. The sauce should be thick and coating the chicken generously. Taste and adjust the seasoning with salt and pepper, then serve hot over or alongside freshly prepared sadza.