Xinxim De Galimba Recipes

XIM XIM DE GALINHA

Xim xim de galinha image

This chicken and shrimp stew hails from the Afro-Brazilian region of Bahia ('xim xim' is an African term for stew). A bit like a korma, this is sweet, spicy, nutty and really tasty.

Provided by Jamie Oliver

Categories Jamie Magazine Chicken thighs Chicken Stew

Time 1h15m

Yield 6

Number Of Ingredients 17

Ingredients

2 onions
2 cloves of garlic
5 cm piece of ginger
1-2 fresh red chillies
½ a bunch of fresh coriander
½ a bunch of fresh flat-leaf parsley
3 red peppers
olive oil
1 ripe tomatoes
75 g dried shrimp, from sustainable sources (see note)
750 g free-range boneless, skinless chicken thighs
1 teaspoon sweet smoked paprika
1 x 400 g tin of plum tomatoes
1 x 400 ml tin of light coconut milk
400 g long grain rice
75 g cashew nuts
100 g roasted peanuts

Steps:

Peel and finely slice the onions, garlic and ginger, then finely chop the chilli. Pick the coriander and parsley leaves and set aside, then finely slice the stalks. Halve and deseed the peppers and cut into thin strips.
Place a large casserole or saucepan over a medium-low heat and add 2 tablespoons of oil. Add the chopped veg and sliced herb stalks and sauté for 10 minutes, or until softened but not coloured.
Meanwhile, chop the tomatoes, then blitz with the dried shrimp in a food processor until it forms a paste.
Cut the chicken into 1cm strips, then add to the pan. Turn up the heat slightly and fry for 2 to 3 minutes.
Add the tomato and shrimp paste, paprika and a good pinch of sea salt and black pepper. Fry for 3 to 4 minutes before adding the tinned tomatoes and coconut milk. Stir it all together, breaking up the tomatoes with the back of the spoon, then gently bring the stew to the boil.
As soon as it starts to bubble, pop a lid on the pan - leaving it slightly ajar - and reduce the heat to low. Leave it to tick away for around 25 minutes, or until the chicken is tender and everything is rich and reduced slightly.
Cook the rice according to the packet instructions. Roughly chop the cashews, peanuts and herb leaves.
Once the xim xim is ready, stir through the nuts and herbs, and serve up the stew alongside the steaming hot rice.

Nutrition Facts : Calories 640 calories, Fat 27.1 g fat, SaturatedFat 8.1 g saturated fat, Protein 29.6 g protein, Carbohydrate 73.7 g carbohydrate, Sugar 13.7 g sugar, Sodium 2.9 g salt, Fiber 6 g fibre

XIM-XIM DE GALINHA

Xim-Xim De Galinha image

Xim-Xim De Galinha, meaning chicken with peanuts and cashews, is a Brazilian dish. It's served hot with white rice and Farofa, a chili condiment.

Provided by FLKeysJen

Categories Whole Chicken

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 roasting chicken, cut into serving pieces
2 lemons, juice of
salt and pepper
1/4 lb smoked dried shrimp
1 large onion, quartered
2 ripe tomatoes, peeled, seeded and coarsely chopped
2 tablespoons olive oil
1 garlic clove, minced
3/4 cup water
1 lb jumbo shrimp, shelled and deveined
4 hot peppers (preserved malagueta peppers, to taste)
2 tablespoons roasted cashew nuts, ground
1 tablespoon roasted peanuts, ground
1/2 tablespoon fresh ginger, minced
3 tablespoons dende oil (see step #6)

Steps:

Marinate the chicken in the lemon juice, salt, and pepper for half an hour.
Grind the dried shrimp in a food processor with the onion and tomatoes into a thick paste.
In a large saucepan, heat the oil over medium heat; add the garlic and cook, stirring, until browned. Add the onion, tomato, and shrimp paste and the drained chicken pieces.
Brown the chicken pieces on all sides, then add 1/4 cup of the water bit by bit, cover the pot, reduce the heat to low, and cook for 35 to 40 minutes, or until the chicken is almost cooked. Be sure that the mixture does not boil and stir occasionally so that the chicken pieces do not stick to the pan.
Add the jumbo shrimp, malagueta peppers, and ground nuts. Check the seasonings. Add the ginger and remaining water and finish cooking by bringing the mixture to a boil.
When ready to serve, drizzle the Dende oil over the xim-xim and cook for a few more minutes. In lieu of Dende oil, you can use a mixture of 1 cup vegetable oil and 3 tablespoons annatto seeds that has soaked for 12 hours.

Nutrition Facts : Calories 322.3, Fat 22.4, SaturatedFat 4.2, Cholesterol 131, Sodium 495.1, Carbohydrate 10.1, Fiber 1.7, Sugar 4.3, Protein 21

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