4-6 servings

  • 1 whole chicken
  • 1/2 cup of unsalted peanuts
  • 1/2 cup of cashews
  • 1/2 cup of dende oil
  • 2 tablespoons of lemonjuice
  • 1 tablespoon of fresh ginger
  • 1 teaspoon of black peppercorns
  • 4 cloves of garlic
  • coriander (cilantro) to taste
  • 2 large onions
  • 400 ml coconutmilk
  • 1/2 cup of unsalted peanuts
  • salt to taste
  • 250 gr shrimps, peeled (optional)

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Xinxim de galinha

Afro-Brazilian Chicken dish

This dish originated in western Africa and came to Brazil together with the African slaves. In Bahia, which was home to a lot of big plantations, xinxim de galinha is still very popular.

The modern dish is a real afro-brazilian one, a mix of both Brazilian and African tastes. The shrimps are optional, but a great addition.

You can remove the bones of the chicken after cooking it if you prefer.


  • chop the garlic and mix it with the lemon juice, peppercorn and salt.
  • Cut the chicken at the joints and breast. If you dont know how to do this, ask your butcher to do it for you.
  • Marinate the chicken in the lemon juice mixture for at least half an hour
  • Put the peanuts, cashews, ginger, coriander and onions in a blender and blend it with 1/4 cup of water
  • Bake the chicken in a pan for 20 minutes in the dende oil, until golden brown
  • Add the spice mixture and the shrimps
  • Put the lit on the pan and cook untill the chicken is soft
  • Add the coconutmilk and half a bit of water
  • Let the sauce thicken a bit
  • Serve with white rice and faroffa
arroz branco