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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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 26g; carbohydrates 7.3g; dietary fiber 1.8g; sugars 3.2g; fat 8.9g; saturated fat 2.6g; cholesterol 62.7mg; vitamin a iu 1203.3IU; vitamin c 37.1mg; folate 31.7mcg; calcium 29.6mg; iron 1.3mg; magnesium 40.8mg; potassium 457.5mg; sodium 252.9mg; thiamin 0.1mg.
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