Xinxim De Galimba

• 1 kg chicken thigh fillet (about 2.2 lbs)
• 1/2 lime, juiced
• 1 teaspoon garlic, crushed
• 1 teaspoon ginger, grated
• 1 pinch salt
• 1 medium onion, finely chopped
• 1 tablespoon olive oil
• 200 g diced tomatoes
• 1 tablespoon red palm-fruit oil (or you can use another tablespoon of olive oil)
• 50 g dried shrimp, finely ground in a blender (or use mortar and pestle)
• 1/2 cup coconut milk (125 mls)
• 1/2 bunch coriander, leaves picked (cilantro)
• 2 tablespoons cashews, crushedor 2 tablespoons peanuts, crushed
• 200 g green prawns (shrimp, weighed without shells)
• chile, chopped (optional)
• black pepper, to taste

1. Marinate the chicken in the lime juice, garlic, ginger and salt for 30 minutes. Set aside.
2. Saute the onion in the olive oil then stir in the marinated chicken.
3. Add the tomato and palm-fruit oil and cook for a further 10 minutes.
4. Add the cilantro/coriander leaves, cashews or peanuts and prawns/shrimp. Cover with a lid and continue to simmer for another 10 minutes, until the prawns are cooked through.
5. Stir in chilli (if using) and add a little black pepper and salt to taste.
6. Serve with rice and salad.
7. "Que comida deliciosa!" - To compliment the chef- "What delicious food!".

chicken thigh, lime, garlic, ginger, salt, onion, olive oil, tomatoes, red palmfruit oil, shrimp, coconut milk, coriander, cashews, green prawns, chile, black pepper

Taken from www.food.com/recipe/xinxim-de-galimba-456766 (may not work)