From my Travels...
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XinXim (de Galinha)

Brazil is infamous for three things: Football, Carnival and Cuisine. I forgave them for their disappointing yet memorable defeat at the World Cup when I discovered their champion dish whilst dining in Las Iguanas during the football season.  Apparently one of Pele’s favourite dishes, Xinxim is a chicken stew which captures all that Brazil represents: a blend of  Portuguese, African and native Latin American Indian flavours. The marinated pieces of chicken are quickly browned and then cooked in this marvellously delicious thick rich sauce which is a combination of nuts and one key ingredient: Palm Oil.

Palm ‘fruit’ oil (as opposed to palm kernel which does not carry the same health benefits) is now sold in most supermarkets, and is commonly used in West African recipes from what I have tasted. I was surprised to find its distinguishing rusty red colour and mild fruity taste makes it healthier than olive, avocado or even coconut oil. Its colour is attributed to its high carotene content, the same antioxidant that gives tomatoes and carrots their rich red and orange colour. Palm oil is very high in vitamin E also.

My version of this recipe is made without crayfish as I don’t eat seafood, but you can still enjoy this rich stew with a side of fried plantain and rice.

XinXim

Ingredients

1 KG of Chicken thighs (de-boned and cut into medium pieces) or breast

1/3 cup palm oil

1/3 cup roasted peanuts

1/3 cup of cashew nuts

1/3 bunch chopped Coriander

1 tbsp spoon of grated ginger

1/2 tsp ground black pepper

3 cloves garlic

1 large onion – finely chopped

1 Tbsp of lime juice

1 Can of coconut milk

1 whole scotch bonnet

salt to season

Method

1. Cut the chicken into medium chunks, clean and marinate (in a combination of lime juice, salt, black pepper, salt, dried thyme, paprika, grated onion, garlic) overnight or at least 3 hours.

2. In a large saucepan, heat the palm oil and cook the chicken pieces for about 25 minutes, stirring occasionally

3. In a blender add cashew nuts, peanuts, ginger and garlic. Blend it into a rough paste and add it to the chicken with the whole scotch bonnet pepper.

4. Cook over medium heat for a further 10 minutes, if the paste gets too dry, add some water

5. Add the coconut milk and simmer for another 15 min.

6. Serve with garlic and lime rice and a side of fried plantain

Nutritional value of 1 serving of XinXim

1 bowl
Calories(Calories from fat) 256
Sodium 148 mg
Total Fat 10 g
Potassium
Saturated Fat  4 g
Total Carbs
Polyunsaturated  1 g
Dietary Fibre 1 g
Monounsaturated  2 g
Sugars
Protein 29 g
Vitamin A
Calcium
Vitamin C
Iron 5%

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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3 Comments

  1. I made this once.. Very tasty!! Have you tried to cook Moqueca De Camaroes? Another tasty Afro Brazilian dish.. Your recipe is quite different as I used cassava flour(Farofa) to thicken the sauce as well as peanuts.. Also ginger wasn’t added.. But looks good all the same.. Looks like chicken korma!

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    • Did you? I absolutely love it. I know what you mean about it looking like chicken korma. I think I’ll try it again with the cassava flour as you suggested!

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      • Yeah . I loved it! But I did like Bobo De Camaroes more and Moqueca. The cassava flour is called Gari in London and can be bought at an african food store.. If you can find Farofa in a Brazilian store or Amazon then get that too. Although you could do it yourself and sprinkle over your dishes.. It was because of Brazilian food, that I looked into Nigerian food! Similar but with differences!

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