 Hosted By
Ellice & Monty |
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Chicken, Shrimp, Peanut & Cashew Coconut Stew over Rice
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Serving Size -
7
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Prepared By -
Ellice & Monty
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Recipe Rating
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Printer Friendly Recipe
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1 whole chicken (3 to 4 pounds), cut into I pieces with skin |
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3 cloves garlic, coarsely chopped |
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3 tablespoons fresh lime juice |
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1/2 pound medium shrimp, peeled and deveined |
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kosher salt and freshly ground black pepper |
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1/2 cup unsalted Peanuts, roasted |
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1/2 cup unsalted cashews, roasted |
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4 tablespoons extra virgin olive oil |
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1 medium onion, finely chopped |
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2 scallions (white and green parts), chopped |
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4 plum tomatoes, peeled, seeded, and diced |
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1 tablespoon tomato Paste |
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1/2 cup fresh chopped cilantro |
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Place the chicken pieces in a medium bowl
and add the garlic and lime juice. Rub the
chicken all over with the juice, making sure it
is well distributed. Cover the bowl with plastic
wrap and marinate at room temperature
for 15 to 30 minutes.
ln another bowl, place the shrimp and 2
tablespoons of the dende oil. Cover the bowl
with plastic wrap and marinate for 15 minutes
at room temperature. (lf you are making the
dish ahead of time, save the shrimp and
marinade. )
Meanwhile, in the bowl of a food processor,
process the peanuts and cashews until they
are finely ground, but don't become a paste.
Transfer to a bowl and set aside.
Remove the chicken from the marinade and
wipe off any remaining garlic. Lightly pat the
chicken dry with a paper towel and season
with salt and pepper on both sides,
Pour 2 tablespoons of the olive oil in a large
saute pan and cook the chicken pieces over
medium heat, until they are lightly browned,
about 3 minutes on each side. You don't
want the chicken to cook completely, as it
will finish during braising. lf necessary, cook
it in batches, and as you remove the chicken
pieces, place them on a plate and cover
them with foil to keep them warm.
Add the remaining 2 tablespoons of olive
oil and cook the onion and scallions, stirring
occasionally and scraping the brown bits off
the bottom of the pan, until the onion is soft,
about 2 minutes. Add the tomatoes, tomato
paste, and ground nuts and cook, stirring to
blend well, about 1 minute. Add the coconut
milk, chicken stock, turmeric. and paprika, and let
the sauce come to a simmer.
Lower the heat to its lowest setting, then add the chicken pieces and all the juices that
have accumulated in the bowl. Cover and
simmer until the chicken is cooked through,
although it should remain tender and moist,
25 to 30 minutes. (Reserve the stew at this
point if you want to serve it at a later date.
Store it in an airtight plastic container in the
refrigerator for up to 2 days.)
Meanwhile, remove the shrimp from the
bowl and pat them dry. Season with salt and
pepper on both sides.
ln a medium skillet, heat the remaining
dende oil and cook the shrimp until they start
to turn orange, about 1 minute per side.
Pour the shrimp and any remaining dende
oil from the pan right into the chicken stew,
cover, and cook so the shrimp has a chance
to braise with the chicken, 3 to 4 minutes. At
this point the mixture should look orange and
the nuts will have thickened the stew but
also made it slightly gritty. You want it to be
just a little pasty from the nuts. lf the stew
is too thick, add another tablespoon or so of
chicken stock. Adjust the seasoning with salt
and pepper. Garnish with the cilantro. |
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