Criollo Rosemary Chicken with Cassava-Pumpkin Farofa, Sautéed Corn and Warm Lemon Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the pumpkin on a baking tray and toss with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon sweet paprika, and a pinch of black pepper. Roast for 25 minutes, stirring halfway through, until golden and tender.

2. 2

   Meanwhile, pat the chicken thighs dry and season them with the lemon zest, half of the rosemary, 1 teaspoon sweet paprika, the mild crushed chili, 1 teaspoon salt, and 1/2 teaspoon black pepper.

3. 3

   Heat a large oven-safe skillet with 1 tablespoon olive oil over medium-high heat. Brown the chicken skin-side down for 5 to 6 minutes, then turn and cook 2 minutes more. Remove excess fat if needed.

4. 4

   Transfer the skillet with the chicken to the oven at 220 °C / 425 °F and roast for 18 to 20 minutes, until the chicken is fully cooked and juicy. Remove and let rest for 5 minutes.

5. 5

   For the criollo farofa, heat 1 tablespoon olive oil with 20 g (1 1/2 tbsp) butter in another skillet over medium heat. Add half of the onion and half of the garlic, and cook for 4 minutes until translucent.

6. 6

   Add the chopped cooked cassava and sauté for 5 minutes, lightly crushing some pieces to create texture. Stir in the roasted pumpkin, dried oregano, half of the parsley, breadcrumbs, and grated sardo cheese. Cook for 2 to 3 minutes, stirring gently, until partly crisp. Keep warm.

7. 7

   In a medium skillet, melt 10 g (2 tsp) butter with 1/2 tablespoon olive oil over medium heat. Add the remaining onion and garlic, and cook for 3 minutes. Add the corn kernels, a pinch of salt, and black pepper, then sauté for 4 to 5 minutes until glossy and lightly golden.

8. 8

   For the warm sauce, use the skillet where the chicken cooked. Place it over medium heat, add the white wine, and scrape the browned bits for 1 minute. Add the chicken stock and lemon juice, and simmer for 4 to 5 minutes until slightly reduced. Off the heat, whisk in the remaining 10 g (2 tsp) butter and the rest of the rosemary to emulsify.

9. 9

   Serve a bed of cassava-pumpkin farofa, place the chicken thighs on top or alongside, add the sautéed corn, and finish with the warm lemon sauce. Sprinkle with the remaining parsley and a little more black pepper if desired.