Yet another Diana Henry recipe today from A Bird in the Hand, and it’s a spicy one!
I’d never heard of xinxim before but it sounded like an interesting recipe and I’m absolutely delighted that I tried it. The whole dish was a spicy delight – I’m not sure why, but it seems that added ground nuts to curry type dishes really works well (I’m thinking of the peanut stew which we made a while back).
When we have a roast chicken, we tend not to post the photos on Instagram or on here because it’s a pretty routine exercise. However, it is also an opportunity to cook something the next day from Diana Henry’s fabulous A Bird in The Hand which has a whole chapter on uses for leftover chicken. That is, of course, if the chicken survives long enough with Mark and me both pinching bits every time we open the fridge!
The recipe is pretty simple and easy. Fry the chopped onion, then add the chopped chilli and spices (ground coriander and turmeric, the latter of which I forgot to photograph) and fry for a minute. Then add the coconut cream, chicken stock and cubed sweet potato and simmer for about 15 minutes or until the sweet potato is cooked through. Then throw in your chicken and warm it through, along with a squeeze of lime juice, and serve with some rice.
Diana also adds fish sauce, but I left this out because Mark isn’t a fan. This would probably normally be a sweet and sour flavour as a result, but ours was more on the sweet side. Still delicious though!