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Title: Ximxim De Galinha - Chicken W/Nuts Bahian Style - Brazil
Yield: 4

Ingredients

      1    3 lb chicken; cut in
           -servings (3
      1    to 4)
      1    juice of 2 lemons
      1    salt and freshly ground
           -black peppe; r, to taste
    1/4 lb dried smoked shrimp; shelled
      1 lg onion; quartered
      2    medium-size ripe tomatoes;
           -peeled, seeded
      1   
      1    coarsely chopped
      2 tb pure olive oil
      1    clove garlic; minced
    3/4 c  water
      1 lb jumbo shrimp
      4    preserved malagueta peppers;
           - or to taste
      2 tb ground roasted cashew nuts
      1 tb ground roasted peanuts
    1/2 ts minced fresh ginger
      3 tb dende*

Instructions

*can replace with a mixture made from 1 cup vegetable oil and 3
tablespoons annatto seeds that have been soaked for 12 hours. Try to
find the Brazilian palm oil which is lighter in taste and texture than
it's West African counterpart. Unfortunately, it is the West African
that is most readily available in Latin American, West Indian and
African markets in the United States.
Marinate the chicken pieces in the lemon juice, salt, and pepper for
half an hour. Grind the dried shrimp in a food processor with the onion
and tomatoes into a thick paste. In a large saucepan, heat the oil over
medium heat. Add the garlic and cook, stirring, until browned. Add the
onion, tomato, and shrimp paste and the drained chicken pieces. Brown
the chicken pieces on all sides, then add 1/4 cup of the water bit by
bit, cover the pot, reduce the heat to low, and cook for 35 to 40
minutes, or until the chicken is almost cooked. Be sure that the mixture
does not boil and stir occasionally so that the chicken pieces do not
stick to the pan. Add the jumbo shrimp, malagueta peppers, and ground
nuts. Check the seasonings. Add the ginger and remaining water and
finish cooking by bringing the mixture to a boil. When ready to serve,
drizzle the dende over the ximxim and cook for a few more minutes. Serve
hot with white rice and Farofa de Dende.
This is another classic dish from the Bahian culinary repertoire. The
yellow-tinged chicken-and-peanut stew speaks immediately of its West
African origin, with its use of palm oil (dende). Africa is also seen in
the use of dried smoked shrimp and ground cashews and peanuts.

Per serving: 661 Calories (kcal); 40g Total Fat; (56% calories from fat);
66g Protein; 4g Carbohydrate; 396mg Cholesterol; 342mg Sodium
Food Exchanges: 0 Grain(Starch); 9 Lean Meat; 1/2 Vegetable; 0 Fruit; 4
Fat; 0 Other Carbohydrates

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