Xinxim de Galinha

Method

1. 1
   • chicken thigh800 g
   • lime juice3 tbsp
   • garlic4
   • fresh ginger20 g
   • salt1 tsp
   • black pepper½ tsp

   Marinate the chicken — Toss the chunks of chicken thigh in a bowl with the lime juice, crushed garlic, grated ginger, salt and black pepper. Leave them at room temperature while you build the sauce base.

2. 2
   • dried shrimp4 tbsp

   Soak the dried shrimp — Cover the dried shrimp with warm water and leave them to soften for 20 minutes, until they are pliable and no longer brittle, then drain them well.

   ⏱20 min
3. 3
   • dried shrimp4 tbsp
   • peanuts80 g
   • cashews80 g
   • onion2

   Blend the nut paste — Toast the peanuts and cashews in a dry heavy casserole over medium heat, shaking often, until they smell nutty and colour lightly, about 4 minutes. Tip them into a blender with the drained shrimp and half the onion, add a splash of water and blend to a coarse, sandy paste.

4. 4
   • dried shrimp4 tbsp
   • onion2
   • vegetable oil3 tbsp

   Brown the chicken and base — Return the casserole to medium-high heat with the vegetable oil and brown the chicken in two batches until deep gold on all sides, about 8 minutes in all; lift it out. Lower the heat, soften the remaining onion for 6 minutes, then stir in the nut and shrimp paste and fry for 3 minutes, until it darkens and begins to catch on the base.

5. 5
   • lime juice3 tbsp
   • coconut milk4 dl
   • chicken stock2½ dl

   Simmer in coconut milk — Return the chicken with any juices, pour in the coconut milk and chicken stock and simmer uncovered over low heat for 30 minutes, stirring now and then, until the chicken is tender and the sauce is thick enough to coat the back of a spoon.

   ⏱30 min
6. 6
   • salt1 tsp
   • dende oil3 tbsp
   • white rice300 g
   • fresh cilantro3 tbsp

   Finish with dende oil — Stir the dende oil through off the heat — it should stain the sauce a deep amber — and check the salt. Rest for 5 minutes, scatter over the cilantro and serve with the white rice.

   ⏱5 min