Categories: Chicken, Brazilian 
      Yield: 4 servings 
  
      1    3- to 4-pound chicken, cut 
           -into serving pieces 
           Juice of 2 lemons 
           Salt&Black pepper to taste 
    1/4 lb Dried smoked shrimp, shelled 
      1    Large onion, quartered 
      2    Med. ripe tomatoes, peeled, 
           - seeded, coarsely chopped 
      2 tb Pure olive oil 
      1    Clove garlic, minced 
    3/4 c  Water 
      1 lb Jumbo shrimp 
      4    Preserved malagueta peppers 
           -or to taste 
      2 tb Ground roasted cashew nuts 
      1 tb Ground roasted peanuts 
    1/2 tb Minced fresh ginger 
      3 tb Dende oil* 
  
  *can replace with a mixture made from 1 cup vegetable oil and 3 
  tablespoons annatto seeds that have been soaked for 12 hours. 
  Marinate the chicken in the lemon juice, salt, and pepper for 
  half an hour. Grind the dried shrimp in a food processor with the 
  onion and tomatoes into a thick paste. In a large saucepan, heat the 
  oil over medium heat. Add the garlic and cook, stirring, until 
  browned. Add the onion, tomato, and shrimp paste and the 
  drained chicken pieces. Brown the chicken pieces on all sides, then 
  add 1/4 cup of the water bit by bit, cover the pot, reduce the heat to 
  low, and cook for 35 to 40 minutes, or until the chicken is almost 
  cooked. Be sure that the mixture does not boil and stir occasionally 
  so that the chicken pieces do not stick to the pan. Add the jumbo 
  shrimp, malagueta peppers, and ground nuts. Check the seasonings. 
  Add the ginger and remaining water and finish cooking by bringing 
  the mixture to a boil. When ready to serve, drizzle the dende over 
  the xim-xim and cook for a few more minutes. Serve hot with white 
  rice and Farofa. 
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