Chicken Xinxim
Tender chicken folded into a glossy, aromatic gravy — the kind of brazilian home cooking that gets requested again and again. About 42 minutes from fridge to table.
Ingredients
- Chicken500 g
- Saltto taste
- Onion1 large, finely chopped
- Garlic4 cloves, minced
- Cumin Seeds1/2 tsp
- Coconut Milk400 g
- Peanut Butter2 tbsp
- Smoked Paprika1 tsp
- Palm Oil2 tbsp
- Black Pepper1 tsp
Optional extras
- Fresh Cilantrohandful, to finish
Instructions
- 1
Heat the Palm Oil in a heavy-bottomed pot over medium heat until shimmering.
- 2
Add the onion and cook until golden and softened, 6-8 minutes, stirring so it doesn't catch.
- 3
Stir in the garlic plus the smoked paprika, black pepper and cumin seeds; toast for about a minute until the kitchen smells incredible.
- 4
Add the chicken, turning every piece through the spice base so it's fully coated, and sear lightly.
- 5
Pour in the coconut milk, bring to a gentle bubble, then cover and simmer until the chicken is tender.
- 6
Uncover and reduce until the sauce clings to a spoon. Finish with fresh cilantro and a squeeze of lime.
Chef's tip
Let the dish rest 5 minutes off the heat before serving so the flavours settle.
/dish/7737