Brazilian Country Chicken with Jabuticaba Sauce, Rustic Cassava Mash and Herb Farofa

Instructions

1. 1

   1. Preheat the oven to 200°C / 400°F.

2. 2

   2. Season the chicken thighs with 5 g (1 tsp) salt, black pepper, minced garlic, sweet paprika, cumin, and 1 tablespoon olive oil. Mix well and let stand for 10 minutes while you prepare the other components.

3. 3

   3. Place the cassava in a pot with enough water to cover and add a pinch of salt. Cook over medium heat for 25 to 30 minutes, until very tender. Drain and keep warm.

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   4. Meanwhile, heat an oven-safe skillet over medium-high heat with the remaining tablespoon of olive oil. Sear the chicken skin-side down for 4 to 5 minutes, then 2 minutes on the other side.

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   5. Transfer the skillet to the oven and roast the chicken for 18 to 22 minutes at 200°C / 400°F, until fully cooked. Remove and keep loosely covered.

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   6. In the same skillet over medium heat, add the red onion and cook for 3 minutes. Stir in the jabuticaba, apple cider vinegar, honey, and 120 ml (1/2 cup) water. Cook for 8 to 10 minutes, crushing some of the fruit with a spoon, until the sauce is glossy and lightly thickened. Adjust with a pinch of salt.

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   7. For the mash, remove any tough fibrous cores from the cooked cassava if needed. Mash with the butter, warm milk, and lime juice until rustic but creamy. Season with the remaining salt to taste.

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   8. For the farofa, heat a small skillet over medium heat with a little rendered chicken fat or a few drops of oil if needed. Sauté the white onion for 2 to 3 minutes. Add the cassava flour and toast, stirring, for 3 to 4 minutes until golden and loose. Turn off the heat and mix in the parsley, cilantro, and lime zest.

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   9. Serve a base of cassava mash on each plate, top with the chicken, spoon over the jabuticaba sauce, and finish with the herb farofa on top or on the side.

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    10. Serve immediately to keep the contrast between the juicy sauce, soft mash, and crisp farofa.