Xim Xim Chicken
|Ground dry roasted peanuts||1⁄4 Cup (4 tbs)|
|Ground cooked chestnuts||1⁄4 Cup (4 tbs)|
|Ground dried salted shrimp||2 Tablespoon|
|Coconut oil||1⁄2 Cup (8 tbs)|
|Chicken||1 , cut into serving pieces|
|Minced onions||1⁄2 Cup (8 tbs)|
|Minced garlic||1 Teaspoon|
|Coconut milk||1 1⁄4 Cup (20 tbs)|
|Chopped fresh coriander/Chopped fresh parsley||1 Tablespoon (Cilantro)|
Grind together the peanuts, chestnuts, and dried shrimp in a blender or food processor until well combined.
Heat oil in large heavy skillet over medium-high heat until a light haze forms over it.
Fry chicken pieces for about 25 minutes in hot oil, turning to cook and brown evenly.
Remove chicken, drain, and cool.
When cool, tear meat off the bones, shred, and set it aside.
Discard skin and bones.
Pour off all but 1 tablespoon of oil from the pan.
Saute onions and garlic briefly until translucent.
Pour in coconut milk and the ground nuts and shrimp.
Stir and gently boil 3 or 4 minutes until sauce starts to thicken.
Lower heat, add shredded chicken, salt, and cayenne pepper to taste.
Cover the pan and simmer 10 minutes longer to blend the flavors.
Serving size: Complete recipe
Calories 5358 Calories from Fat 3338
% Daily Value*
Total Fat 383 g588.6%
Saturated Fat 213.5 g1067.4%
Trans Fat 0 g
Cholesterol 1347 mg449%
Sodium 2490.3 mg103.8%
Total Carbohydrates 120 g40.2%
Dietary Fiber 12.5 g49.9%
Sugars 13.5 g
Protein 350 g699.2%
Vitamin A 50.1% Vitamin C 34%
Calcium 39.5% Iron 118.8%
*Based on a 2000 Calorie diet