Brazilian Chicken with Tapioca-Scallion Crust, Green Corn Sauce and Warm Tomato Salad

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Pat the chicken breasts dry with paper towels and season them with 4 g (about 3/4 tsp) salt, 1 g (1/2 tsp) black pepper, the sweet paprika, the zest of 1 lime, and half of the chopped garlic.

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   2. In a shallow dish, combine the granulated tapioca with half of the chopped scallions. Place the beaten egg in a second dish. Dip each piece of chicken into the egg, then press it into the tapioca mixture to form an even crust.

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   3. Heat 2 tbsp (30 ml) olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 2 minutes per side until the crust starts to color. Transfer the skillet to the oven and bake for 10 to 12 minutes at 220 °C / 425 °F, or until the chicken is cooked through. Remove and let rest for 5 minutes.

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   4. Meanwhile, make the sauce. In a saucepan, heat 1 tbsp (15 ml) olive oil over medium heat. Sauté the onion with the remaining garlic for 3 to 4 minutes. Add 200 g (about 1 1/3 cups) of the sweet corn, the coconut milk, water, juice of 1 lime, 2 g (about 1/4 tsp) salt, and the remaining black pepper. Cook for 6 to 8 minutes.

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   5. Blend the corn mixture until smooth, then return it to the saucepan. Add the remaining 100 g (about 2/3 cup) sweet corn and cook for 2 more minutes. Adjust with more water if you want a looser sauce and correct the salt if needed.

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   6. For the warm salad, heat a medium skillet over medium heat. Add the tomato, red onion, remaining scallions, cilantro, apple cider vinegar, and a pinch of salt, tossing for 1 to 2 minutes with the heat off or very low, just to warm slightly without breaking down the tomato.

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   7. Spoon the green corn sauce onto each plate, place the tapioca-crusted chicken on top, and serve with the warm tomato salad. Finish with a few drops of juice from the remaining lime over everything.