On this week’s blog, our Executive Chef Fran Martinez introduces us to another of his amazing recipes, this time using a universally loved meat: chicken.

As always, simple but delicious. We hope you love it as much as we have.

Ingredients (Serves 4)

12 chicken thighs 800ml coconut milk 100g sundried tomatoes or cherry tomatoes 100g pickled onion 50g biquinho peppers or red chilli 100g baby corn 2 garlic cloves 25g coconut shavings ½ bunch coriander 1 lime 1 tbsp cumin 3 tbsp sunflower oil 1 tbsp turmeric 1 tbsp paprika 1/2 tbsp black pepper 1 tbsp Salt

He decided to use a skewer of our chicken thighs from Fogo de Chão for this recipe, however legs, wings and breast would all be great options to use too.

Instructions

First, we need to fully roast our choice of chicken in the oven. Don’t worry if your chicken looks dry – this will completely change by the end of the recipe.
Once our chicken is cooked, we will make our ‘Molho’ for the base of our sauce, using a food processor. Combine the tomatoes, garlic, and all the spices and half of the oil and blend together for about one minute until a paste is achieved.
Next, add the rest of the oil to the pan and on medium heat we then add the paste. Carefully cook for a few seconds to release the aromas from the spices. Add the onions and corn, and of course, you can add any other vegetables you like.
To prevent the spices from burning, add the coconut milk, and whisk slowly to combine the flavours. We can then add the seasoning, cover it, and leave it to simmer for 5 minutes, until the sauce thickens up. Add the chicken and leave it again for another 5 minutes.
Just before serving, add some whole biquinho peppers or red chilli, dry coconut shavings and some fresh coriander and lime juice to enhance the freshness of the flavours.
Fran tells us: I like this dish with rice on the side, but anything that can be dipped into the delicious sauce would work great too.