Sunday family lunch includes a roast chicken stuffed with farofaRight?
Yielding up to 8 servings, this recipe is cheaper than baked chicken, but equally delicious.
Stuffed with farofa, the chicken also goes very well with the holiday menu.
Then take a look at all the preparation instructions and enjoy!
Roast chicken stuffed with farofa
Time: 2 hours (+4 hours of rest)
Performance: 8 servings
Difficulty: easy
Ingredients:
- 1 whole chicken (about 2 kg)
- 1 cup and 1/2 cup (tea) orange juice
- 1 tablespoon honey
- 4 tablespoons of olive oil
- 1 sprig of chopped rosemary
- 2 cloves garlic, minced
- Salt and black pepper to taste
Farofa
- 4 tablespoons butter
- 1 onion chopped
- 2 cloves garlic, minced
- 2 chopped apples
- 3 cups cassava flour
- Salt and chopped green chilli to taste
Preparation method:
- For the farofa, heat a pan with the butter over medium heat and fry the onion and garlic for 3 minutes.
- Add the apple sprinkled with lemon juice and sauté for 2 minutes.
- Add the flour, salt, green chillies, mix and turn off. Book.
- Place the chicken in a bowl, cover it with the orange juice, honey, olive oil, rosemary, garlic, salt and pepper.
- Cover and leave to macerate for 4 hours, turning halfway through cooking.
- Remove chicken and reserve marinade.
- Stuff the chicken with part of the farofa and place it in a mould.
- Drizzle with marinade, cover with aluminum foil and place in preheated medium oven for 1 hour.
- Remove the paper and bake for another hour or until golden brown.
- Transfer the chicken to a serving plate, decorate as desired and serve with the remaining farofa.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
