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Xim-xim de galinha (chicken w/peanuts & cashe

Yield: 4 Servings

1 3- to 4-pound chicken

cut -into serving pieces Juice of 2 lemons Salt&Black pepper to taste 1/4 lb Dried smoked shrimp shelled 1 Large onion quartered 2 Med. ripe tomatoes peeled - seeded coarsely chopped 2 tb Pure olive oil 1 Clove garlic minced 3/4 c Water 1 lb Jumbo shrimp 4 Preserved malagueta peppers -or to taste 2 tb Ground roasted cashew nuts 1 tb Ground roasted peanuts 1/2 tb Minced fresh ginger 3 tb Dende oil* *can replace with a mixture made from 1 cup vegetable oil and 3 tablespoons annatto seeds that have been soaked for 12 hours. Marinate the chicken in the lemon juice salt and pepper for half an hour. Grind the dried shrimp in a food processor with the onion and tomatoes into a thick paste. In a large saucepan heat the oil over medium heat. Add the garlic and cook stirring until browned. Add the onion tomato and shrimp paste and the drained chicken pieces. Brown the chicken pieces on all sides then add 1/4 cup of the water bit by bit cover the pot reduce the heat to low and cook for 35 to 40 minutes or until the chicken is almost cooked. Be sure that the mixture does not boil and stir occasionally so that the chicken pieces do not stick to the pan. Add the jumbo shrimp malagueta peppers and ground nuts. Check the seasonings. Add the ginger and remaining water and finish cooking by bringing the mixture to a boil. When ready to serve drizzle the dende over the xim-xim and cook for a few more minutes. Serve hot with white rice and Farofa. ----

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