Serves 8
70 min
Chicken XimXim with Ground Peanuts
Recipe GLPRedbf5764493a3f
A West African-inspired one-pot braise featuring tender bite-sized chicken cooked in a rich, savory sauce made from tomatoes, onions, bell peppers, coconut milk, and ground roasted peanuts. Seasoned with garlic and fresh parsley, this aromatic dish is naturally dairy-free, gluten-free, and low-carb—a warming comfort meal that serves eight and comes together in about an hour.
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Ingredients
4 teaspoons extra-virgin olive oil, divided
2 pounds boneless, skinless chicken breasts, trimmed and cut into bite-size pieces
¼ teaspoon salt
Pinch of freshly ground black pepper
1 large onion, chopped
1 red bell pepper, chopped
6 plum tomatoes, chopped
¼ cup chopped fresh parsley
4 cloves garlic, minced
¼ cup roasted peanuts, finely ground
1 14-ounce can reduced-sodium chicken broth
¾ cup lite coconut milk
Directions
Heat 2 teaspoons of olive oil in a large, heavy pot or Dutch oven over medium-high heat. Season the chicken pieces with salt and black pepper. Once the oil is shimmering, add the chicken in a single layer and sear for 4–5 minutes per side until golden brown. Transfer to a plate and set aside.
Add the remaining 2 teaspoons of olive oil to the pot. Stir in the chopped onion and red bell pepper, cooking for about 5 minutes until softened and fragrant.
Add the minced garlic to the pot and cook for another minute, stirring constantly to prevent burning.
Stir in the chopped plum tomatoes and cook for 3–4 minutes, allowing them to begin breaking down and releasing their juices.
Add the ground roasted peanuts to the pot, stirring well to incorporate and create an even paste with the tomato mixture.
Pour in the reduced-sodium chicken broth and lite coconut milk, stirring to combine. Return the seared chicken pieces to the pot.
Bring the mixture to a gentle simmer, then reduce heat to medium-low. Cover and simmer for 25–30 minutes, stirring occasionally, until the chicken reaches an internal temperature of 165°F and is cooked through.
Taste the stew and adjust seasoning as needed with additional salt and pepper. Stir in the fresh parsley just before serving.
Divide among eight bowls and serve hot, optionally over cauliflower rice or roasted vegetables.
