Brazilian Passion Fruit and Ginger Chicken with Corn Farofa and Sautéed Collard Greens

Name: Brazilian Passion Fruit and Ginger Chicken with Corn Farofa and Sautéed Collard Greens
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Brasileña
Ingredients: 1.5 lb boneless skinless chicken thighs; 3/4 cup passion fruit pulp; 1 tbsp fresh grated ginger; 4 cloves garlic; 1 cup yellow onion; 2 tbsp olive oil; 1 tbsp soy sauce; 1 tbsp honey; 2 tbsp lime juice; 1 tsp sweet paprika; 1/2 tsp ground cumin; 1 1/4 tsp salt; 1/2 tsp black pepper; 1 cup coarse cornmeal for farofa; 2 tbsp butter; 8 oz collard greens; 2 tbsp chives or scallions; 1/4 cup water

An original Brazilian main course inspired by home-style Brazilian flavors: golden roasted chicken thighs glazed with a bright passion fruit, ginger, and garlic sauce, served with crisp buttery corn farofa and sautéed collard greens with onion and lime.

25 minPrep

35 minCook

60 minTotal

4Servings

High Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en pieces large)
180 ml passion fruit pulp (with or without semillas)
15 g fresh grated ginger (grated fino)
12 g garlic (chopped)
160 g yellow onion (mitad diced small and mitad en pluma fina)
30 ml olive oil (divided)
15 ml soy sauce (for the marinada)
21 g honey (for equilibrar the acidez)
30 ml lime juice (freshly squeezed, divided)
4 g sweet paprika
2 g ground cumin
8 g salt (or to taste, divided)
2 g black pepper (or to taste, divided)
120 g coarse cornmeal for farofa (tipo farinha of milho)
28 g butter
220 g collard greens (without stalks gruesos, in strips finas)
15 g chives or scallions (chopped)
60 ml water (for ajustar the sauce)

Nutrition facts

per serving

462 kcal

Calories

34 g

Protein

24 g

Carbs

24 g

Fat

3 g

Fiber

21 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairySoy

Instructions

1
1. Preheat the oven to 425°F / 220°C.
2
2. In a large bowl, combine the chicken with the passion fruit pulp, grated ginger, half of the chopped garlic, the diced onion, soy sauce, honey, 1 tablespoon olive oil, 1 tablespoon lime juice, sweet paprika, cumin, 1 teaspoon salt, and 1/4 teaspoon black pepper. Let it rest for 15 minutes.
3
3. Heat a large oven-safe skillet over medium-high heat. Add the remaining olive oil and brown the drained chicken for 2 minutes per side. Reserve the marinade in the bowl.
4
4. Pour the reserved marinade and the water into the skillet with the chicken. Bring to a gentle simmer and transfer the skillet to the oven. Roast for 18 to 22 minutes at 425°F / 220°C, until the chicken is cooked through and the sauce is slightly thickened.
5
5. While the chicken roasts, make the farofa. In a medium skillet, melt the butter over medium heat. Add half of the sliced onion and cook for 3 to 4 minutes until softened.
6
6. Stir in the coarse cornmeal and a pinch of salt and cook, stirring constantly, for 4 to 6 minutes until golden, dry, and crisp. Add half of the chives or scallions, mix, and keep warm.
7
7. In another large skillet over medium-high heat, add a couple of tablespoons of water if needed to prevent sticking. Add the remaining chopped garlic and the remaining sliced onion, and cook for 1 to 2 minutes.
8
8. Add the collard greens in batches, along with the remaining salt and remaining black pepper. Sauté for 3 to 5 minutes until tender but still vibrant. Finish with the remaining tablespoon of lime juice and the rest of the chives or scallions.
9
9. Remove the chicken from the oven and let it rest for 3 minutes. If you want a thicker sauce, place the skillet over medium heat for 1 to 2 more minutes, stirring the passion fruit sauce.
10
10. Serve the chicken with plenty of passion fruit and ginger sauce, alongside the corn farofa and sautéed collard greens.

Chef tips

For deeper flavor, marinate the chicken for up to 2 hours in the refrigerator. Toast the farofa over medium heat, stirring constantly so it becomes crisp without burning.

Substitutions

You can replace passion fruit pulp with a mix of orange juice and a little lemon juice if needed, though the flavor profile will change. Collard greens can be replaced with kale. For a dairy-free version, use plant-based butter.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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