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
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- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- Main Ingredient
- February/March 2006