Xinxim de Galinha

Ingredients

• 1.4 kg chicken, jointed into 8 pieces, skin on
• 2 limes, juiced
• 6 garlic cloves, crushed
• 1 tsp fine salt
• 150 g dried shrimp
• 80 g roasted peanuts
• 80 g raw cashew nuts
• 2 onions, one grated and one sliced
• 25 g fresh ginger, grated
• 100 ml dende (red palm oil)
• 2 tbsp neutral oil
• 400 ml coconut milk
• 250 ml chicken stock
• 2 malagueta chillies, chopped
• 1 small bunch coriander, chopped
• Salt and black pepper

Before you cook

• Rub the chicken pieces with the lime juice, crushed garlic, salt and grated onion.
• Leave the chicken to marinate for 30 minutes at room temperature.
• Soak the dried shrimp in warm water for 15 minutes, then drain them and set a third aside whole.
• Grind the remaining shrimp with the peanuts and cashews to a coarse powder.
• Lift the chicken from the marinade and pat the pieces dry, keeping the marinade in the bowl.

Steps

1. Heat the neutral oil in a wide heavy pan over medium-high heat.
2. Brown the chicken pieces in batches for about four minutes a side, then lift them onto a plate.
3. Lower the heat and add the dende to the same pan.
4. Cook the sliced onion and ginger in the red oil for six minutes, until soft and glossy.
5. Stir in the reserved marinade and the whole dried shrimp and let it bubble for two minutes.
6. Add the ground shrimp, peanut and cashew powder and stir for one minute so it toasts in the oil.
7. Pour in the chicken stock and scrape the base of the pan clean.
8. Return the chicken and any collected juices to the pan and turn the pieces in the sauce.
9. Cover the pan and simmer gently for 30 minutes, turning the chicken once halfway through.
10. Pour in the coconut milk and add the chopped chillies.
11. Simmer uncovered for a further 15 minutes, until the sauce coats the back of a spoon.
12. Season with salt and pepper, scatter over the coriander and serve with white rice and farofa.