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.