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Chicken XimXim with Ground Peanuts

February/March 2006

Your rating: None Average: 3.9 (12 votes)

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



READER'S COMMENT:
"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 "
Chicken XimXim with Ground Peanuts Recipe

Makes: 8 servings

Active Time:

Total Time:

Ingredients

  • 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

Preparation

  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.

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.

Nutrition

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



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