An easy and delicious Brazilian dish of chicken and prawns braised in coconut milk. Dried shrimp, garlic, ginger and crushed cashews add extra crunch and flavour to this recipe.
- 1 kg chicken thigh fillets, diced
- ½ lime, juice
- 1 tsp crushed garlic
- 1 tsp grated ginger
- 1 medium onion, finely chopped
- 1 tbsp olive oil
- 200 g can diced tomatoes
- 1 tbsp red palm-fruit oil (dendê)
- 50 g dried shrimp, finely ground in a blender
- 125 ml coconut milk
- ½ bunch coriander, leaves picked
- 2 tbsp crushed cashews or peanuts
- 200 g peeled green prawns
- chopped chillies (optional)
- black pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time 30 minutes
Marinate the chicken in the lime juice, garlic, ginger and salt for 30 minutes.
Heat the olive oil in a saucepan over medium heat, add the onion and sauté until softened, then stir in the marinated chicken. Add the tomato and palm-fruit oil and cook for about 10 minutes, then add the ground shrimp and coconut milk and simmer gently for another 10 minutes. Add the coriander, cashews or peanuts and prawns, cover with a lid and continue to simmer for another 5–10 minutes, until the prawns are cooked through. Stir in the chilli if using, add a little black pepper and taste for salt. Serve with rice and salad.