Jamie Magazine
By Jamie Oliver
1 hr 15 mins
Not Too Tricky
serves 6
About the recipe
This chicken and shrimp stew hails from the Afro-Brazilian region of Bahia (‘xim xim’ is an African term for stew). A bit like a korma, this is sweet, spicy, nutty and really tasty.
Recipe From
Ingredients
2 onions
2 cloves of garlic
5cm piece of ginger
1–2 fresh red chillies
½ a bunch of fresh coriander
½ a bunch of fresh flat-leaf parsley
3 red peppers
olive oil
2 ripe tomatoes
75g dried shrimp, from sustainable sources (see note)
750g free-range boneless, skinless chicken thighs
1 teaspoon sweet smoked paprika
1 x 400g tin of plum tomatoes
1 x 400ml tin of light coconut milk
400g long grain rice
75g cashew nuts
100g roasted peanuts
Method
- Peel and finely slice the onions, garlic and ginger, then finely chop the chilli. Pick the coriander and parsley leaves and set aside, then finely slice the stalks. Halve and deseed the peppers and cut into thin strips.
- Place a large casserole or saucepan over a medium-low heat and add 2 tablespoons of oil. Add the chopped veg and sliced herb stalks and sauté for 10 minutes, or until softened but not coloured.
- Meanwhile, chop the tomatoes, then blitz with the dried shrimp in a food processor until it forms a paste.
- Cut the chicken into 1cm strips, then add to the pan. Turn up the heat slightly and fry for 2 to 3 minutes.
- Add the tomato and shrimp paste, paprika and a good pinch of sea salt and black pepper. Fry for 3 to 4 minutes before adding the tinned tomatoes and coconut milk. Stir it all together, breaking up the tomatoes with the back of the spoon, then gently bring the stew to the boil.
- As soon as it starts to bubble, pop a lid on the pan – leaving it slightly ajar – and reduce the heat to low. Leave it to tick away for around 25 minutes, or until the chicken is tender and everything is rich and reduced slightly.
- Cook the rice according to the packet instructions. Roughly chop the cashews, peanuts and herb leaves.
- Once the xim xim is ready, stir through the nuts and herbs, and serve up the stew alongside the steaming hot rice.
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