Spicy Bahian chicken stew
In a bowl, add limejuice, garlic, ginger and salt. Mix well and toss in the pieces of chicken thigh fillets.
Cover and marinate the chicken for at least an hour in the refrigerator.
In a medium saucepan, heat the olive oil on high heat. Add chopped onion, reduce the heat to medium, and cook until the onions are soft and translucent. Return heat to high and toss in the marinated chicken pieces.
Add the can of tomatoes and simmer for about 10 minutes. Then, add the palm (dende) oil, coconut milk, and ground shrimp. Simmer on low heat for another 20 minutes (uncovered). Add peanuts, cashews, prawns and cover with a lid to simmer for 10 more minutes, or until the prawns are cooked through and slightly pink. Toss in the spicy chilli peppers and season with pepper and salt to taste. Garnish with chopped coriander and serve hot on top of white rice.
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