Xinxim

Food

As well as being Pele's favourite dish, this really is the finest example of the fusion between the cuisines of the Portuguese, Africans and native Latin American Indians.  Lime chicken in a crayfish & peanut sauce with spring onion, garlic & coriander rice & fine green beans.

  • 6 chicken breasts, skinless & boneless
  • 100g crayfish tails
  • 1 small diced onion
  • 1 clove fresh garlic
  • 30g butter 
  • 1 level tablespoon chilli puree
  • 50ml lemon juice
  • 25ml lime juice
  • 350ml whipping cream
  • 100ml water
  • 1 fish stock cube
  • 227g peanut butter
  • Salt to taste
  • Cracked black pepper to taste
  • 3 level tablespoon unrefined palm oil

Place the butter & palm oil into a large flat casserole or roasting tray on a medium hob & gently fry the chicken breasts to colour all over then remove from the tray. 

To the tray add the onion, garlic & chilli puree & fry without colouring then crumble in the fish stock cube & stir in. Add lemon & lime juices, whipping cream, water, peanut & stir together. 

Put the chicken back in (you can cut it into strips if you wish or keep it as whole pieces), add the crayfish, cover & place in the oven to braise for approximately 1 hour. When ready the sauce should have slightly thickened. 

Serve with white rice & a garnish of watercress. Additional accompaniments include fried plantain & coconut farofa.