Brazilian Baked Chicken with Cashew Herb Crust, Creamy Corn Rice and Warm Lime Collard Greens

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a baking tray or baking dish with a little of the olive oil.

2. 2

   In a large bowl, mix the chicken with 2 grated garlic cloves, the zest of 1 lime, 30 ml (2 tbsp) lime juice, 15 ml (1 tbsp) olive oil, sweet paprika, cumin, 5 g (3/4 tsp) salt, and 1 g (1/2 tsp) black pepper. Let it marinate for 15 minutes while you prepare the rest.

3. 3

   In another bowl, combine the chopped cashews, parsley, chives, toasted cassava flour, and 14 g (1 tbsp) melted butter. Mix well until you have a loose, fragrant topping.

4. 4

   Place the marinated chicken in the baking dish. Press the cashew herb mixture onto the top of each piece. Bake for 22 to 26 minutes at 220 °C / 425 °F, until the chicken is fully cooked and the crust is golden. For extra color, broil for 1 to 2 minutes, watching closely.

5. 5

   While the chicken bakes, make the rice. In a medium saucepan, heat 15 ml (1 tbsp) olive oil and 14 g (1 tbsp) butter over medium heat. Add half of the chopped onion and 1 minced garlic clove; cook for 3 to 4 minutes until translucent.

6. 6

   Add the rice and stir for 1 minute to coat it. Stir in the corn kernels, chicken broth, coconut milk, 2 g (1/2 tsp) salt, and 0.5 g (1/4 tsp) black pepper. Bring to a gentle boil, reduce the heat, cover, and cook for 16 to 18 minutes until the rice is tender and creamy.

7. 7

   Turn off the heat and let the rice rest, covered, for 5 minutes. Fluff with a fork to loosen it and distribute the corn evenly.

8. 8

   For the collard greens, heat a large skillet over medium-high heat with 15 ml (1 tbsp) olive oil. Add the remaining onion and cook for 2 to 3 minutes. Add 1 minced garlic clove and cook for 30 seconds.

9. 9

   Add the collard greens, in batches if needed, and sauté for 3 to 5 minutes until wilted but still slightly textured. Season with 1 g (1/4 tsp) salt, 0.5 g (1/4 tsp) black pepper, the brown sugar, and 15 ml (1 tbsp) lime juice.

10. 10

    Serve a bed of creamy corn rice, top with the cashew-crusted chicken, and add the warm collard greens on the side. Finish with the zest of the remaining lime for a fresh aroma.