Brazilian Chicken and Corn Quenelles with Coconut Cream, Garlicky Collards and Crispy Cassava

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it. Place the cassava in a bowl with the tapioca starch, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon sweet paprika, and a pinch of black pepper. Toss well, spread in a single layer, and bake for 25 to 30 minutes at 220 °C / 425 °F, turning halfway through, until golden and crisp.

2. 2

   While the cassava bakes, prepare the quenelle mixture. In a large bowl combine the ground chicken, sweet corn, half of the chopped onion, half of the chopped garlic, the cilantro, zest of 1 lime, 1 tablespoon lime juice, cassava flour, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon sweet paprika. Mix until combined and let rest in the refrigerator for 10 minutes so it firms up.

3. 3

   Heat the dendê oil with the remaining 1 tablespoon olive oil in a wide skillet over medium heat. Add the remaining onion and cook for 3 minutes. Stir in the red bell pepper and cook 4 minutes more. Add the remaining garlic and sauté for 30 seconds.

4. 4

   Pour the coconut milk into the skillet with the onion, red bell pepper, and garlic. Season with 1/2 teaspoon salt, a pinch of black pepper, and 1 tablespoon lime juice. Simmer gently for 5 to 6 minutes until you have a light cream. If it becomes too thick, add the water little by little until silky. Keep warm over low heat.

5. 5

   Bring a wide pot of water with a pinch of salt to a very gentle simmer, without strong bubbles. Using two spoons, shape 12 oval quenelles from the chicken and corn mixture. Carefully slide them into the water and cook for 6 to 8 minutes, until firm and fully cooked through.

6. 6

   In a separate skillet, heat the remaining 1/2 tablespoon olive oil over medium heat. Add the collard greens in batches with a pinch of salt and sauté for 2 to 3 minutes until wilted but still bright. Add a few drops of juice from the remaining lime and toss.

7. 7

   To serve, spoon the hot coconut cream onto the plates. Set 3 quenelles on top of each portion, add the garlicky collards on the side, and finish with the crispy baked cassava. If you like, add a little extra lime zest over the top just before serving.