Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat the oven to 200°C (390°F) and pat the 1.0 kg whole chicken dry with paper towels.

2. 2

   In a small bowl, combine 2 tablespoons olive oil, 2 tablespoons fresh lime juice, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon salt, and 0.5 teaspoon black pepper, then rub this mixture all over the chicken, including under the skin.

3. 3

   Place the seasoned chicken in a large roasting pan and roast for 45 minutes, allowing it to begin cooking.

4. 4

   While the chicken roasts, heat 1 tablespoon olive oil in a large skillet over medium heat, add 100 grams diced smoked bacon and 1 medium finely chopped yellow onion, and cook until the bacon is crispy and the onion is softened.

5. 5

   Add 4 minced cloves garlic and 3 large ripe plantains cut into 1 cm thick rounds to the skillet, cooking for 5-7 minutes until the plantains are lightly browned, then stir in 2 cups cassava flour until thoroughly combined and slightly toasted, creating the farofa.

6. 6

   Remove the roasting pan from the oven, carefully arrange the farofa around the chicken in the pan, ensuring some mixture is placed inside the chicken cavity for extra flavor.

7. 7

   Return the roasting pan to the oven and continue roasting for another 30-45 minutes, or until the chicken reaches an internal temperature of 74°C (165°F) and the farofa is golden and crispy.

8. 8

   Let the 1.0 kg roasted chicken rest for 10 minutes before carving, then garnish with 0.25 cup fresh chopped cilantro and serve with the crispy farofa.