1. Soak the peanuts for 5 to 10 minutes in a bowl with 2 cups boiling water.

2. Add the peanut mixture to a powerful blender. Remove the middle part of the blender top and instead cover the hole with a thick kitchen towel so that steam can safely escape. Blend the mixture on high until smooth. Add 3 cups of the chicken stock to the blender and blend until well combined.

3. Sprinkle the chicken liberally with salt. In a large pot, heat the oil and sear the chicken over high heat for about 3 minutes on each side. Remove the chicken from the pot and set aside on a plate.

4. Reduce the heat to medium and add the onion, shallot, garlic, chilies, and carrots to the pot. Sauté until the alliums are translucent and the carrots are tender, 5 to 8 minutes.

5. Add the blended peanut mixture and the remaining 1 cup stock to the pot and bring to a boil. Reduce to a simmer and add the chicken and oregano; cook for 25 minutes.

6. Salt to taste and finish with the scallions, cilantro, and Aleppo pepper.