Brazilian Chicken in Coffee-Orange Sauce with Cassava Mash and Crispy Collard Greens

Instructions

1. 1

   Preheat the oven to 400 °F / 200 °C. Season the chicken with 5 g (1 tsp) of the salt, black pepper, half of the garlic, sweet paprika, and cumin. Mix well and let it rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   Heat 15 ml (1 tbsp) olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side until well browned. Transfer to a plate.

3. 3

   In the same skillet, add the onion and cook for 4 minutes. Stir in the remaining garlic and cook for 30 seconds. Add the brewed coffee, orange juice, orange zest, panela, and apple cider vinegar. Cook for 3 to 5 minutes until the sauce reduces slightly.

4. 4

   Return the chicken to the skillet, spoon the sauce over it, and transfer the skillet to the oven. Bake for 18 to 22 minutes at 400 °F / 200 °C, or until the chicken is fully cooked and the sauce is glossy.

5. 5

   Meanwhile, place the cassava in a pot with enough water and 2 g (1/2 tsp) salt. Bring to a boil and cook for 20 to 25 minutes until very tender. Drain, remove any tough inner fiber if present, and mash with the butter, warm milk, and nutmeg until smooth. Adjust with 1 g (1/4 tsp) salt if needed.

6. 6

   Heat the remaining olive oil in a wide skillet over medium-high heat. Add the collard greens in batches and sauté for 2 to 3 minutes until slightly wilted with some crisp edges. Add the lime juice and a pinch of salt, toss, and remove from the heat.

7. 7

   Remove the chicken from the oven and let it rest for 3 minutes. If you want a thicker sauce, reduce it on the stovetop for 1 to 2 minutes over medium heat.

8. 8

   Serve a bed of cassava mash, top with the chicken and its coffee-orange sauce, and finish with the crispy collard greens on the side or over the top.