Xinxim De Galimba
Ingredients
- 1 kg chicken thigh fillet (about 2.2 lbs) ⓘ
- 1/2 lime, juiced ⓘ
- 1 teaspoon garlic, crushed ⓘ
- 1 teaspoon ginger, grated ⓘ
- 1 pinch salt ⓘ
- 1 medium onion, finely chopped
- 1 tablespoon olive oil ⓘ
- 200 g diced tomatoes ⓘ
- 1 tablespoon red palm-fruit oil (or you can use another tablespoon of olive oil) ⓘ
- 50 g dried shrimp, finely ground in a blender (or use mortar and pestle) ⓘ
- 1/2 cup coconut milk (125 mls) ⓘ
- 1/2 bunch coriander, leaves picked (cilantro) ⓘ
- 2 tablespoons cashews, crushedor 2 tablespoons peanuts, crushed
- 200 g green prawns (shrimp, weighed without shells) ⓘ
- chile, chopped (optional) ⓘ
- black pepper, to taste ⓘ
Instructions
- Marinate the chicken in the lime juice, garlic, ginger and salt for 30 minutes. Set aside.
- Saute the onion in the olive oil then stir in the marinated chicken.
- Add the tomato and palm-fruit oil and cook for a further 10 minutes.
- Add the cilantro/coriander leaves, cashews or peanuts and prawns/shrimp. Cover with a lid and continue to simmer for another 10 minutes, until the prawns are cooked through.
- Stir in chilli (if using) and add a little black pepper and salt to taste.
- Serve with rice and salad.
- "Que comida deliciosa!" - To compliment the chef- "What delicious food!".
Nutrition & Diet Analysis (per serving)
806
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).