Soak peanuts for 5 minutes in a bowl with hot water. Drain.
Blend half of the peanuts with 2 cups of water for 2 to 3 minutes, or until the mixture is smooth. Repeat the same step with the other half.
In a large pot, heat the oil and seal chicken over high heat. Remove from the pot and keep aside while preparing the rest of the food.
Using the same pot, saute the onion, garlic, green peppers, and parsley for 3 minutes.
Add the peanut mixture, the rest of the water or chicken broth and the carrots. Once it boils, cook for 20 minutes on low heat; stir every 5 minutes (the broth usually rises, as when heating milk, and overflows the pan ... keep an eye on it!)
Add salt, pepper, and oregano.
After 20 minutes add chicken legs and cook for 15 minutes or until the chicken is fully cooked.