Brazilian Chicken in Cashew-Ginger Sauce with Golden Cassava Mash

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Place the cassava in a pot with enough water to cover and 1 teaspoon of salt. Bring to a boil and cook for 20 to 25 minutes, until very tender.

2. 2

   Meanwhile, blend the soaked cashews with the coconut milk, 60 ml / 1/4 cup chicken broth, half of the garlic, half of the ginger, and 1 tablespoon lime juice until very smooth. Set aside.

3. 3

   In a bowl, season the chicken with the sweet paprika, cumin, ground coriander, red pepper flakes, 3/4 teaspoon salt, black pepper, and lime zest.

4. 4

   Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side. Add the sliced onion and cook 2 minutes more so it starts to color.

5. 5

   Transfer the skillet to the oven and roast the chicken for 10 to 12 minutes at 200 °C / 400 °F, until fully cooked. Remove the skillet from the oven and set the chicken aside on a plate.

6. 6

   Return the skillet to medium heat. Add the chopped onion, the remaining olive oil, the remaining garlic, and the remaining ginger. Cook for 2 to 3 minutes, stirring, until the onion softens.

7. 7

   Stir in the cashew sauce, the remaining chicken broth, and the remaining lime juice. Cook for 3 to 5 minutes over medium-low heat until slightly thickened. Return the chicken to the skillet and coat it with the sauce.

8. 8

   Drain the cooked cassava and remove any tough inner fibers if needed. Mash it with the butter, 120 ml / 1/2 cup of the hot sauce from the skillet, and part of the parsley until rustic and smooth. Adjust salt if needed.

9. 9

   Serve a bed of golden cassava mash on each plate, top with the chicken and cashew sauce, and finish with the remaining parsley.