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 oil over the xim-xim and cook for a few more minutes. In lieu of Dende oil, you can use a mixture of 1 cup vegetable oil and 3 tablespoons annatto seeds that has soaked for 12 hours.