Known as Brazil’s signature curry dish, since it’s the Brazilian football legend Pele’s favourite dish, Las Iguanas Xinxim can take you and your loved ones on a flavourful adventure to the shores of Latin America; a delicious recipe to try at home!
Cook your favourite Foodie Friday recipe and remember to share photos or videos of your creations on social media, using the hashtag #visitwatford.
INGREDIENTS
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 & black pepper to taste
3 level tablespoon unrefined palm oil
Method
- 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 at 150 degrees celsius. When ready the sauce should have slightly thickened.
- Serve with white rice & a garnish of watercress. Additional accompaniments include fried plantain & coconut farofa.
Find more recipes on Las Iguanas website.