1 cup of coconut milk
1/4 cup of dendê oil
2 tablespoons of lime juice
1.5 kg chicken
3 tomato pieces
2 onion pieces
1 minced garlic clove
1 small bunch of parsley
1 pinch of cinnamon
1 pinch of black pepper
Salt to taste
1 cup of coconut milk
1/4 cup of dendê oil
2 tablespoons of lime juice
1.5 kg chicken
3 tomato pieces
2 onion pieces
1 minced garlic clove
1 small bunch of parsley
1 pinch of cinnamon
1 pinch of black pepper
Salt to taste
1
Preheat the oven to medium temperature
Season the chicken with lime juice, garlic, salt, cinnamon, and black pepper
Place in a baking dish and bake for 45 minutes or until the meat is tender
Remove from the oven and let it rest. Reserve
2
In a blender, blend the tomato and onion to obtain a sauce. Reserve
3
In a pan, heat the dendê oil over medium heat
Add the blended tomato and onion and cook for 2 minutes
4
Add the shredded chicken and coconut milk and mix well
Place a sprig of parsley on top to perfume the dish
Reduce heat, cover the pan, and simmer for 5 minutes
Finally, remove the parsley and serve with cassava flour.
