Xinxim de Galinha | Bahian Chicken with Shrimp, Peanuts, and Cashews

Rinse and pat the chicken thighs dry. Rub all over with lemon juice, crushed garlic, salt, and black pepper. Refrigerate in a covered container.

Soak the dried shrimp in lukewarm water for 15 minutes, then drain and reserve the soaking liquid. Toast the peanuts and cashews in a dry skillet for 4 minutes. Blend them with half the shrimp and 150 ml water to make a smooth paste.

Heat half the dendê oil in a wide pot. Sear the chicken in two batches for 5–6 minutes per batch, until golden on all sides, then transfer it to a plate.

Add the remaining oil and finely chopped onion to the same pot. Cook for 5 minutes, until softened, then add the grated ginger and cook for 2 minutes more, stirring.

Return the chicken to the pot. Add the nut paste, the remaining whole shrimp, their reserved soaking liquid, and 300 ml water. Cover and simmer over low heat for 30–35 minutes. Insert a thermometer into the thickest part of a thigh without touching the bone; the internal temperature should reach 74°C / 165°F.

Stir in the coconut milk and heat for 4 minutes without letting it boil; boiling can cause the coconut milk to separate. The sauce should coat the back of a spoon.

Sprinkle with chopped cilantro, remove from the heat, and serve hot with white rice.