Brazilian Baked Chicken with Coconut Crust and Corn Farofa with Peppers

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Lightly grease a baking tray or baking dish with 1 tablespoon of olive oil.

2. 2

   2. In a large bowl, mix the garlic, lime juice, lime zest, cilantro, sweet paprika, cumin, salt, black pepper, and 1 tablespoon of olive oil. Add the chicken thighs and toss well to coat. Let marinate for 15 minutes.

3. 3

   3. Arrange the marinated chicken on the prepared tray in a single layer. Sprinkle the shredded coconut over the top of each piece, pressing gently so it sticks.

4. 4

   4. Bake the chicken for 25 to 30 minutes at 220 °C / 425 °F, until fully cooked and browned around the edges.

5. 5

   5. While the chicken bakes, make the farofa. Heat the butter in a large skillet over medium heat. Add the onion, red bell pepper, and yellow bell pepper, and cook for 5 to 6 minutes until softened.

6. 6

   6. Stir in the cassava flour and cook, stirring constantly, for 3 to 4 minutes to lightly toast it without burning.

7. 7

   7. Add the chicken broth little by little to lightly moisten the mixture, then add the chives or scallions and cook 1 minute more. Taste and adjust with a little more salt or pepper if needed.

8. 8

   8. Serve the hot chicken over a bed of cassava farofa with peppers. Finish with any remaining cilantro if desired.