Brazilian Passion Fruit Chicken with Creamy Corn Rice, Roasted Okra and Cashew Crunch

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. In a bowl, combine the chicken with 4 g (3/4 tsp) salt, black pepper, half of the minced garlic, lime juice, and sweet paprika. Let it rest for 10 minutes while you prepare the remaining components.

2. 2

   Place the okra on a sheet pan. Toss it with 15 ml (1 tbsp) olive oil, 2 g (1 tsp) ground cumin, and 1 g (1/4 tsp) salt. Roast for 18 to 20 minutes at 220 °C / 425 °F, turning halfway through, until tender with browned edges.

3. 3

   While the okra roasts, heat a large skillet or shallow pot over medium-high heat. Add 15 ml (1 tbsp) olive oil and brown the chicken for 3 to 4 minutes per side. Transfer the chicken to a plate; it does not need to be fully cooked yet.

4. 4

   In the same skillet, add the onion and cook for 4 minutes until softened. Add the remaining garlic and cook for 30 seconds. Stir in the passion fruit pulp, chicken broth, honey, and 1 g (1/4 tsp) salt. Cook for 2 minutes, stirring to combine.

5. 5

   Return the chicken and any juices to the skillet. Reduce to medium heat, cover partially, and cook for 12 to 15 minutes, until the chicken is fully cooked and the sauce is slightly thickened. If desired, remove some large passion fruit seeds before serving.

6. 6

   For the rice, heat another saucepan over medium heat and add the butter with 15 ml (1 tbsp) olive oil. Add the rinsed rice and cook for 1 minute, stirring. Add the sweet corn, coconut milk, hot water, and 2 g (1/2 tsp) salt.

7. 7

   Once it comes to a gentle boil, reduce the heat, cover, and cook for 15 to 18 minutes until the rice is tender. Turn off the heat and let it rest, covered, for 5 minutes. Fluff with a fork for a creamy texture.

8. 8

   Mix the roasted cashews with the fresh parsley, lime zest, and a pinch of salt to make the crunchy topping.

9. 9

   Serve a bed of creamy corn rice, top with the chicken and plenty of passion fruit sauce, add the roasted okra on the side, and finish with the cashew-parsley crunch.