SERVES 6
3limes
4 cloves garlic,crushed
4 tbsp vegetable oil
3-4 lbs chicken,jointed
12oz raw tiger prawns
1 large onion,finely chopped
1 large green pepper, seeded and chopped
4 plum tomatoes,peeled seeded and chopped
2 cups chicken stock
1 1/2oz dried shrimp
1 1/2oz piece fresh root ginger, peeled and grated
1/4 cup cashew nuts
1/4 cup roasted unsalted peanuts
2 tbsp palm oil
1 3/4 cups coconut milk
1/2cup of chopped coriander
salt and ground black pepper
1. Whisk together thejuice of 1lime, a third of the garlic, 1 tbsp of the oil,salt and pepper ina large bowl. Add the chicken pieces and turn until coated in the mixture.Leave to marin for at least 20 minutes.
2. Peel and devien the tiger prawns, then marinate in the juice of 1 lime, a third of the garlic, salt and pepper, for about 15 minutes.
3. Heat 1 tbsp of the oil in a large frying pan overa high heat. Add the prawns and stir fry for 2 minutes, until just pink, but not quite cooked through. Remove and set aside.
4. Add 1 tbsp more oil to the frying pan and fry the chicken, turning frequently until golden on all sides. Remove ands et aside.
5. Add the remaining 1 tbsp oil tothe pan and fry the onion until soft, but not browned. Add the green pepper and the restofthe garlic andfry for 1 minute. Then add the tomatoes, chicken pieces and stock and bring to the boil. Lower the heat, cover the pan and gently simmer for 30 minutes.
6.Meanwhile, in a small food processor, or with a mortar and pestle, finely grind the dried shrimp,ginger, cashew nuts and peanuts. Add to the pan and simmer for a further 5 minutes.
7. Stir in the cooked prawns,palm oil and coconut milk, then simmer for a final 3-4 minutes, or until the chicken is tender. Adjust the seasoning, if necessary. Sprinkle with fresh coriander and serve hot, accompanied by white rice.
Posted under BRAZILIAN RECIPE
This post was written by admin on January 20, 2012
