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Cachaça roasted chicken with cassava chips
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Total Time:
2 hours
Marinated cachaça chicken paired with crispy cassava chips for a unique South American twist on a classic Sunday roast.
Ingredients:
  • ½ a bunch of fresh mint
  • 1 bunch of fresh coriander
  • 2 cloves of garlic
  • 2 spring onions
  • 75 ml cachaça
  • 1.5 kg whole free-range chicken
  • 6 large shallots or 10 small ones
  • 1 fresh red chilli
  • 3 ripe tomatoes
  • 3 limes

  • 750 g frozen cassava chunks (see note)
  • 1 heaped teaspoon dried oregano
  • 1 heaped teaspoon cumin seeds
Instructions:
  • - Prepare the herb paste by combining mint leaves, coriander, chilli flakes, garlic, spring onions, salt, pepper, cachaça, and oil in a food processor. Pulse until you get a thick paste consistency, adjusting oil as needed. - Slash chicken thighs, place in a bowl, and massage the herby paste all over and under the skin. Marinate for a few hours or overnight. - Preheat the oven to 190ºC/375ºF/gas 5. Roast the chicken with shallots for 30 minutes covered, then uncovered for another 45 minutes until cooked through and golden. - Boil cassava for 15 minutes, then cut into chips, season with oregano, cumin seeds, salt, pepper, and oil. Roast for about 45 minutes until crisp. - Make salsa by mixing chilli, coriander stalks, tomatoes, lime juice, and salt. Serve chicken and chips with salsa and lime wedges, topped with coriander leaves.

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