Chicken XimXim with Ground Peanuts
From EatingWell: 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.
- 4 teaspoons extra-virgin olive oil, divided
- 2 pounds boneless, skinless chicken breasts, trimmed of fat and cut into bite-size pieces
- 1/4 teaspoon salt
- Pinch of freshly ground pepper
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 6 plum tomatoes, chopped
- 1/4 cup chopped fresh parsley
- 4 cloves garlic, minced
- 1/4 cup dried shrimp, or 3 tablespoons fish sauce (see Notes), optional
- 1/4 cup roasted peanuts
- 1 14-ounce can reduced-sodium chicken broth
- 3/4 cup “lite” coconut milk
- 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.
- 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 & Notes
- 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.
Per serving: 302 calories; 10 g fat (3 g sat, 4 g mono); 89 mg cholesterol; 12 g carbohydrates; 0 g added sugars; 26 g protein; 3 g fiber; 241 mg sodium; 728 mg potassium.
Nutrition Bonus: Vitamin C (130% daily value), Vitamin A (35% dv), Potassium (21% dv).
Carbohydrate Servings: 1
Exchanges: 2 vegetable, 5 very lean meat, 1 fat
More From EatingWell
If you work out in the morning, refuel with one of these...
Our healthy Labor Day recipes are a delicious way to...
One-pot recipes are the perfect solution for easy weeknight...
Our healthy stir-fry recipes are full of fiber-rich...
Packed with a bounty of nutrients as well as fiber, green...
Store-bought packaged foods can make cooking or baking easier...
Whether grilled, seared, broiled, baked or made into burgers...
Whether you’re roasting beets, serving them sliced on a salad...
Celebrate summer with our summer dessert recipes made with...In the dog days of summer, you don’t have to turn on your stove...
When summer tomatoes from backyard gardens and farmstands hit...
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- Main Ingredient
- February/March 2006