Xinxim de Galinha

Instructions

1. Marinate the chicken pieces with lime juice, minced garlic, salt and pepper for at least 30 minutes (overnight is ideal).
2. Grind the roasted peanuts and dried shrimp separately in a food processor until finely ground. Set aside.
3. Heat the dendê oil in a large heavy pot over medium heat. Brown the marinated chicken pieces on all sides, about 4 minutes per side. Remove and set aside.
4. In the same pot, sauté the diced onion and grated ginger for 5 minutes. Return the chicken to the pot.
5. Pour in the coconut milk and stir in the ground peanuts and dried shrimp. The sauce should be rich and fragrant.
6. Bring to a gentle simmer, cover and cook for 30 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
7. Taste and adjust seasoning. Serve over white rice, garnished with fresh coriander and extra lime wedges.

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