Smoky Chicken Bobó with Pumpkin, Roasted Okra and Tapioca Crumble

Instructions

1. 1

   Preheat the oven to 425°F / 220°C. Toss the okra with 15 ml (1 tbsp) olive oil, 2 g (about 1/3 tsp) salt, and a pinch of black pepper. Spread on a tray and roast for 18 minutes, until tender with browned edges. Set aside.

2. 2

   In a medium saucepan, cook the cassava and pumpkin with 350 ml (1 1/2 cups) chicken stock over medium heat for 20 to 25 minutes, until very tender. Remove from the heat and blend with 250 ml (1 cup) coconut milk until smooth and thick. Keep warm.

3. 3

   Season the chicken thighs with the smoked paprika, ground cumin, 4 g (3/4 tsp) salt, half of the chopped garlic, 15 ml (1 tbsp) lime juice, and black pepper to taste. Let rest for 10 minutes while you prepare the base.

4. 4

   Heat 15 ml (1 tbsp) dendê oil and 15 ml (1 tbsp) olive oil in a wide pot over medium heat. Add two thirds of the chopped onion and sauté for 4 to 5 minutes until translucent. Add the remaining garlic and cook for 30 seconds.

5. 5

   Add the seasoned chicken to the pot and brown for 6 to 8 minutes, turning so it colors on several sides. Stir in the crushed tomato and cook 3 minutes more.

6. 6

   Pour in the remaining 150 ml (2/3 cup) chicken stock and the remaining 150 ml (2/3 cup) coconut milk. Simmer over medium-low heat for 12 minutes, until the chicken is fully cooked and tender. Lightly shred it in the sauce with a spoon.

7. 7

   Stir the cassava-pumpkin purée into the chicken pot. Mix well and cook over low heat for 5 minutes, stirring so the bobó thickens without sticking. Adjust with the remaining lime juice, salt, and black pepper. Add half of the fresh cilantro.

8. 8

   While the bobó finishes cooking, make the tapioca crumble. Heat the remaining 15 ml (1 tbsp) dendê oil in a small skillet. Add the remaining chopped onion and cook for 2 to 3 minutes. Add the tapioca flakes and toast for 2 minutes, stirring, until crisp. Stir in the fresh parsley and a pinch of salt.

9. 9

   Serve the hot chicken bobó in shallow bowls. Top with the roasted okra, finish with the remaining fresh cilantro, and spoon the tapioca crumble over the top or on the side to keep it crisp.