Chicken XimXim with Ground Peanuts

Chicken XimXim with Ground Peanuts

In African dialect, ximxim means "stew." Using ground peanuts, shrimp and coconut in stews is distinctly African. Enjoy spooned over brown rice.

From EatingWell: February/March 2006
Yield: 8 servings
Active Time: 50
Total Time: 70


  1. 4 teaspoons extra-virgin olive oil, divided
  2. 2 pounds boneless, skinless chicken breasts, trimmed of fat and cut into bite-size pieces
  3. 1/4 teaspoon salt
  4. Pinch of freshly ground pepper
  5. 1 large onion, chopped
  6. 1 red bell pepper, chopped
  7. 6 plum tomatoes, chopped
  8. 1/4 cup chopped fresh parsley
  9. 4 cloves garlic, minced
  10. 1/4 cup dried shrimp, or 3 tablespoons fish sauce (see Notes), optional
  11. 1/4 cup roasted peanuts
  12. 1 14-ounce can reduced-sodium chicken broth
  13. 3/4 cup “lite” coconut milk


  1. Heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add chicken, salt and pepper and saute, stirring often, until cooked through, about 5 minutes. Transfer to a medium bowl and set aside.
  2. Heat the remaining 2 teaspoons oil in the pot over medium heat. Add onion and bell pepper and cook, stirring occasionally, until softened, 3 to 5 minutes. Add tomatoes, parsley and garlic, reduce to a simmer and cook, stirring occasionally, until thick and bubbly, 10 to 15 minutes.
  3. Meanwhile, place dried shrimp (if using) in a food processor and process until finely ground. Transfer to a small bowl. Add peanuts to the processor and process until finely ground. Combine the ground shrimp (or fish sauce), if using, with the ground peanuts.
  4. Add broth, coconut milk and the peanut mixture to the pot. Increase heat to medium, bring to a simmer and cook, stirring occasionally, until slightly thickened, 10 to 15 minutes. Add the reserved chicken and cook until heated through, about 2 minutes.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month.
  • Notes: Dried shrimp are tiny dried crustaceans often used in Asian and Latin American cooking. They have a distinctive, pungent, fishy flavor. Look for them in Asian markets or at
  • Fish sauce is a pungent Southeast Asian sauce made from salted, fermented fish. It can be found in the Asian section of large supermarkets and in Asian specialty markets.


Nutrition Per Serving: 302 calories; 10 g fat (3 g sat, 4 g mono); 89 mg cholesterol; 12 g carbohydrates; 26 g protein; 3 g fiber; 241 mg sodium; 728 mg potassium.

Nutrition Bonus: Vitamin C (130% daily value), Vitamin A (35% dv), Potassium (21% dv).

1 Carbohydrate Serving

Exchanges: 2 vegetable, 5 very lean meat, 1 fat