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Modest

Chicken XimXim - African Stew

Heavy potMy version of chicken stews common to West Africa and the Caribbean. I've given it a modest difficulty rating only because of the number of ingredients; you might omit the tomato paste, fish sauce or ginger without unduly affecting the outcome. No peanut oil? Substitute canola or olive oil. Serve over cooked brown (or white) rice.

KeyChicken. Trim excess fat, then gently pound breasts with a meat tenderizer or rolling pin. Cut each breast into bite-size pieces. Season with salt and pepper.

Total time 60-90 minutes. Serves 5-6.

SHOPPING LIST:
  • Fresh ginger
  • Chicken broth
  • Coconut milk
  • Sweet potato
  • Roasted peanuts, shelled (or chunky peanut butter)
  • Lime
  • Fish or oyster sauce
  • Fresh cilantro
  • Brown rice
  • Hot sauce such as Pickapeppa®
  • Peanut oil
  • Chicken breasts
  • Onion
  • Red bell pepper
  • Cinnamon
  • Allspice
  • Canned whole tomatoes
  • Tomato paste
  • Garlic


Prepare chicken
Bring heavy pot to medium-high heat, then lightly brown chicken pieces—a few minutes on each side. Remove pieces and set aside.
  • 1 tablespoon peanut oil or other heat-tolerant oil
  • 3-4 chicken breasts, prepared as above

Make the sauce
1
In same pot, reduce heat slightly, then add and cook until softened (5-8 minutes).

Stir in garlic and ginger in last minute.
  • 1-2 tsp peanut oil
  • 1 medium onion, coarsely chopped
  • 1 medium red bell pepper, coarsely chopped
  • 1/2 tsp each ground cinnamon and allspice
  • 2 cloves garlic, minced
  • 1-2 tsp ground ginger
2
Reduce heat to simmer, then stir in and cook
until slightly thickened (10-15 minutes).
  • 1 28-oz can whole tomatoes, chopped, with juice
  • 1 tablespoon tomato paste
3
Add, bring to simmer and cook until slightly thickened and sweet potato softened (10-20 minutes); stir occasionally.

Remove pot cover while cooking to thicken stew to desired consistency.
  • 1-1/4 cups (10 oz) chicken broth
  • about 1 cup (8 oz) coconut milk
  • 1 large sweet potato, peeled and diced
  • 1/4 cup roasted peanuts, finely ground
    or 3-4 T chunky peanut butter
  • juice from 1/2 lime
  • 1 tablespoon fish or oyster sauce (or to taste)

4
Stir in and cook until chicken is thoroughly
heated (5-6 minutes).
  • Reserved chicken (from above)
  • 1-2 tablespoons chopped fresh cilantro
  • Salt and ground black pepper to taste

    Serving
  • Spoon stew over cooked brown rice
  • Sprinkle servings with chopped cilantro
  • Pass around bottled hot sauce such as Pickapeppa®

rainbow

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