In African dialect, ximxim means “stew.” Using ground peanuts, shrimp and coconut in stews is distinctly African. Enjoy spooned over brown rice. Source: EatingWell Magazine, February/March 2006

Victoria Abbott Riccardi
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Ingredients

Directions

  • Heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add chicken, salt and pepper and saute, stirring often, until cooked through, about 5 minutes. Transfer to a medium bowl and set aside.

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  • Heat the remaining 2 teaspoons oil in the pot over medium heat. Add onion and bell pepper and cook, stirring occasionally, until softened, 3 to 5 minutes. Add tomatoes, parsley and garlic, reduce to a simmer and cook, stirring occasionally, until thick and bubbly, 10 to 15 minutes.

  • Meanwhile, place dried shrimp (if using) in a food processor and process until finely ground. Transfer to a small bowl. Add peanuts to the processor and process until finely ground. Combine the ground shrimp (or fish sauce), if using, with the ground peanuts.

  • Add broth, coconut milk and the peanut mixture to the pot. Increase heat to medium, bring to a simmer and cook, stirring occasionally, until slightly thickened, 10 to 15 minutes. Add the reserved chicken and cook until heated through, about 2 minutes.

Tips

Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month.

Notes: Dried shrimp are tiny dried crustaceans often used in Asian and Latin American cooking. They have a distinctive, pungent, fishy flavor. Look for them in Asian markets or at Amazon.com.

Fish sauce is a pungent Southeast Asian sauce made from salted, fermented fish. It can be found in the Asian section of large supermarkets and in Asian specialty markets.

Nutrition Facts

216 calories; 8.9 g total fat; 2.6 g saturated fat; 63 mg cholesterol; 253 mg sodium. 458 mg potassium; 7.3 g carbohydrates; 1.8 g fiber; 3 g sugar; 26 g protein; 1203 IU vitamin a iu; 37 mg vitamin c; 32 mcg folate; 30 mg calcium; 1 mg iron; 41 mg magnesium;

Reviews (4)

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4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
02/07/2012
Expected a more flavorful dish The dish looked beautiful in the picture. I could not find dried shrimp so I used a very good quality Vietnamese fish sauce which was listed in the recipe as an alternative. Because we like spice I used an extra garlic clove and added a diced jalepeno with the red bell pepper. Otherwise I followed the menu. It smelled wonderful but when I served it my husband and I both kept adding more fish sauce and we also had to add hot sauce. Without them it was just too bland for us. I won't bother to make this again but if I did I would substitue cilantro for the parseley and grind a lot more peanuts and either look for the dried shrimp or double the fish sauce from the 3 tbsp in the menu to 6. Pros: Not too complicated Cons: Not nearly as spicy as I expected. Read More
Rating: 4 stars
10/30/2011
This was totally awesome recipe! I've made it several time for small dinner party's......... everyone LOVED it! Thanks Eating Well!!! Read More
Rating: 4 stars
10/30/2011
My kids love this dish! They ask for it once a week! Its great healthy and light. We serve it over rice. The only changes I have made are to use red yellow and green bell peppers leave out the dried shrimp and fish sauce. Not only is it fragrant (in a non-fishy pleasant way) but it's super colorful! Yum! Read More
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Rating: 5 stars
10/29/2011
This is definitely a crowd pleaser - a great company dish! It has tons of flavor and you can tailor it with your own twists. One of our favorites! anonymous 11/5/10 Read More