Brazilian Tamarind-Ginger Chicken Thighs with Toasted Coconut Rice and Plantain Farofa

Instructions

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   1. In a bowl, combine the tamarind pulp, grated ginger, garlic, lime juice, molasses, sweet paprika, cumin, 6 g (1 tsp) salt, black pepper, and 15 ml (1 tbsp) vegetable oil. Add the chicken and coat well. Let marinate for 15 minutes at room temperature or up to 30 minutes refrigerated.

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   2. Preheat the oven to 400°F (200°C).

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   3. Heat a large oven-safe skillet over medium-high heat with the remaining 15 ml (1 tbsp) vegetable oil. Brown the marinated chicken for 2 to 3 minutes per side. Add 60 g (about 1/2 cup) diced onion around the chicken and cook 2 minutes more.

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   4. Transfer the skillet to the oven and roast the chicken at 400°F (200°C) for 18 to 22 minutes, until fully cooked and the glaze looks glossy. Remove from the oven and let rest for 5 minutes.

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   5. Meanwhile, make the rice. In a medium saucepan over medium heat, toast the shredded coconut for 1 to 2 minutes, stirring constantly, until lightly golden. Add 14 g (1 tbsp) butter and 60 g (about 1/2 cup) diced onion; cook for 3 minutes.

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   6. Stir in the rice and cook for 1 minute to coat. Add the coconut milk, hot water, bay leaf, and 2 g (1/3 tsp) salt. Bring to a boil, reduce the heat, cover, and cook for 15 to 18 minutes until the rice is tender. Turn off the heat and let stand covered for 5 minutes. Remove the bay leaf and fluff the rice with a fork.

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   7. For the farofa, heat a skillet over medium heat with the remaining 14 g (1 tbsp) butter. Add the diced ripe plantain and cook for 3 to 4 minutes until lightly caramelized. Stir in the remaining 60 g (about 1/2 cup) diced onion and cook 2 minutes more.

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   8. Add the cassava flour and 2 g (1/3 tsp) salt to the farofa skillet. Cook for 3 to 5 minutes, stirring, until the mixture is golden and crisp. Turn off the heat and mix in the chopped cilantro.

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   9. Serve the toasted coconut rice as a base, place the tamarind chicken with its pan juices on top or alongside, and finish with the plantain farofa over the dish or on the side.