Chicken XimXim with Ground Peanuts

Chicken XimXim with Ground Peanuts

4 Reviews
From: EatingWell Magazine, February/March 2006

In African dialect, ximxim means “stew.” Using ground peanuts, shrimp and coconut in stews is distinctly African. Enjoy spooned over brown rice.

Ingredients 8 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 4 teaspoons extra-virgin olive oil, divided
  • 2 pounds boneless, skinless chicken breasts, trimmed of fat and cut into bite-size pieces
  • ¼ teaspoon salt
  • Pinch of freshly ground pepper
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 6 plum tomatoes, chopped
  • ¼ cup chopped fresh parsley
  • 4 cloves garlic, minced
  • ¼ cup dried shrimp, or 3 tablespoons fish sauce (see Notes), optional
  • ¼ cup roasted peanuts
  • 1 14-ounce can reduced-sodium chicken broth
  • ¾ cup “lite” coconut milk


  • Active

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  • 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
  • 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 information

  • Per serving: 216 calories; 9 g fat(3 g sat); 2 g fiber; 7 g carbohydrates; 26 g protein; 32 mcg folate; 63 mg cholesterol; 3 g sugars; 0 g added sugars; 1,203 IU vitamin A; 37 mg vitamin C; 30 mg calcium; 1 mg iron; 253 mg sodium; 458 mg potassium
  • Nutrition Bonus: Vitamin C (62% daily value), Vitamin A (24% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 2 vegetable, 5 lean meat, 1 fat

Reviews 4

February 07, 2012
profile image
By: EatingWell User
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.
November 07, 2010
profile image
By: EatingWell User
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
April 28, 2010
profile image
By: EatingWell User
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!
October 05, 2009
profile image
By: EatingWell User
This was totally awesome recipe! I've made it several time for small dinner party's......... everyone LOVED it! Thanks Eating Well!!!
More Reviews