In African dialect, ximxim means "stew." Using ground peanuts, shrimp
and coconut in stews is distinctly African. Enjoy spooned over brown
rice.
Nutrition Profile - -
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol
| Low saturated fat | Low sodium | Heart healthy | Healthy weight | High potassium
Servings: 8
Active Time: 50 minutes
Total Time: 1 hour 10 minutes
4 tsp extra-virgin olive oil, divided
2 lb boneless, skinless chicken breasts, trimmed of fat and
cut into bite-size pieces
1/4 tsp salt
Pinch of freshly ground pepper
1 large onion, chopped
1 red bell pepper, chopped
6 plum tomatoes, chopped
1/4 cup chopped fresh parsley
4 cloves garlic, minced
1/4 cup dried shrimp OR 3 Tbsp fish sauce (see Notes), optional
1/4 cup roasted peanuts
1 14oz can reduced-sodium chicken broth
3/4 cup "lite" coconut milk
1. Heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add
chicken, salt and pepper and saute, stirring often, until cooked through,
about 5 minutes. Transfer to a medium bowl and set aside.
2. Heat the remaining 2 teaspoons oil in the pot over medium heat. Add
onion and bell pepper and cook, stirring occasionally, until softened,
3 to 5 minutes. Add tomatoes, parsley and garlic, reduce to a simmer
and cook, stirring occasionally, until thick and bubbly, 10 to 15 minutes.
3. Meanwhile, place dried shrimp (if using) in a food processor and
process until finely ground. Transfer to a small bowl. Add peanuts to
the processor and process until finely ground. Combine the ground shrimp
(or fish sauce), if using, with the ground peanuts.
4. Add broth, coconut milk and the peanut mixture to the pot. Increase
heat to medium, bring to a simmer and cook, stirring occasionally, until slightly thickened, 10 to 15 minutes. Add the reserved chicken and cook
until heated through, about 2 minutes.
Tips & Notes - -
* Make Ahead Tip:
Cover and refrigerate for up to 3 days or freeze for up to 1 month.
* Notes:
Dried shrimp are tiny dried crustaceans often used in Asian and Latin
American cooking. They have a distinctive, pungent, fishy flavor. Look
for them in Asian markets or at Amazon.com.
* Fish sauce is a pungent Southeast Asian sauce made from salted,
fermented fish. It can be found in the Asian section of large
supermarkets and in Asian specialty markets.
Servings: 8
Nutrition per Serving:
302 Calories, 10g Fat, 3g Sat, 4g Mono, 89mg Cholesterol, 728g Protein,
12g Carbs, 3g Fiber, 241mg Sodium, 728mg Potassium
Nutrition Bonus: Vitamin C (130% daily value), Vitamin A (35% dv),
Potassium (21% dv)
1 Carbohydrate Serving
Exchanges: 2 vegetable, 5 very lean meat, 1 fat
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