Golden Paulista Couscous with Coconut Chicken, Roasted Okra and Passion Fruit Vinaigrette

Instructions

1. 1

   1. In a bowl, combine the chicken with the coconut milk, half of the chopped garlic, the zest of 1 lime, 15 ml (1 tbsp) lime juice, sweet paprika, cumin, 5 g (about 3/4 tsp) salt, and 1 g (1/2 tsp) black pepper. Marinate for 20 minutes in the refrigerator.

2. 2

   2. Preheat the oven to 220 °C / 425 °F. Place the okra on a tray and toss with 15 ml (1 tbsp) olive oil, 2 g (about 1/3 tsp) salt, and a pinch of black pepper. Roast for 18 to 20 minutes, turning halfway through, until tender and lightly browned.

3. 3

   3. Meanwhile, make the vinaigrette: in a bowl, mix the tomato, half of the chopped onion, passion fruit pulp, white wine vinegar, 15 ml (1 tbsp) olive oil, brown sugar, 15 ml (1 tbsp) lime juice, a pinch of salt, and a little black pepper. Add 2 tablespoons of the chopped fresh cilantro and set aside.

4. 4

   4. For the couscous, heat the butter and 15 ml (1 tbsp) olive oil in a saucepan over medium heat. Sauté the remaining onion for 3 minutes. Add the remaining garlic and the red bell pepper, and cook 2 minutes more. Stir in the green olives and the remaining half of the cilantro.

5. 5

   5. Add the hot chicken broth to the saucepan and bring to a gentle boil. Gradually add the yellow cornmeal, whisking constantly to prevent lumps. Cook for 4 to 5 minutes, stirring, until thick but still moist. Adjust with the remaining salt and black pepper if needed.

6. 6

   6. Lightly grease a round mold or a heatproof bowl. Spoon in the hot couscous and press gently with a spoon to compact it. Let it rest for 5 minutes so it holds its shape.

7. 7

   7. Heat a large skillet over medium-high heat. Remove the chicken from the marinade, reserving the marinade. Brown the chicken with the remaining olive oil for 3 to 4 minutes per side, until colored. Add the reserved marinade and cook 6 to 8 minutes more, until the sauce thickens slightly and the chicken reaches a safe internal temperature of 74 °C / 165 °F.

8. 8

   8. Unmold the couscous onto a serving platter. Arrange the coconut chicken on top or alongside, add the roasted okra, and finish with the passion fruit vinaigrette. Garnish with the remaining fresh cilantro and a little extra lime zest before serving.