Frango Assado com Farofa de Manteiga

Frango assado — roast chicken — is one of Brazil's most celebrated Sunday traditions, typically seasoned with a garlicky lime and annatto marinade that gives the skin its distinctive reddish-golden colour. Served alongside is farofa de manteiga, a richly buttered, toasted cassava flour crumb that is the all-purpose accompaniment to Brazilian roast meats. Together they form the archetypal Brazilian family dinner, eaten from São Paulo to Belém every Sunday afternoon.

Serves: 4

Ingredients

Chicken

• 1 whole chicken, about 1.8kg (4 lb)
• 6 garlic cloves, minced
• Juice of 2 limes
• 2 tbsp (30ml) olive oil
• 1 tbsp annatto (urucum) powder or paste — or 1/2 tsp sweet paprika + 1/2 tsp turmeric
• 1 tsp dried oregano
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp ground cumin
• 1 lime, halved (for the cavity)
• 4 garlic cloves, whole (for the cavity)

Farofa de Manteiga

• 200g (1.5 cups) cassava flour (farinha de mandioca, coarse ground)
• 80g (6 tbsp) unsalted butter
• 1 medium onion, finely diced
• 2 garlic cloves, minced
• 3 rashers smoked bacon, finely diced (optional)
• 2 tbsp flat-leaf parsley, chopped
• Salt and black pepper to taste

Instructions

1. Mix garlic, lime juice, olive oil, annatto, oregano, salt, pepper, and cumin into a paste. Score the chicken deeply several times on each breast and leg. Rub the marinade all over and under the skin. Place halved lime and garlic cloves in the cavity. Marinate refrigerated at least 2 hours, ideally overnight.

2. Preheat oven to 200°C (400°F). Place chicken breast-side up in a roasting tray. Roast 20 minutes, then reduce heat to 180°C (355°F) and continue roasting 60-70 minutes until juices run clear when thigh is pierced and skin is deeply golden. Rest 10 minutes.

3. While chicken rests, make farofa: melt butter in a wide skillet over medium heat. Fry bacon (if using) until crisp, then add onion and cook 8-10 minutes until golden. Add garlic and cook 1 minute. Add cassava flour and stir constantly over medium heat for 5-7 minutes until toasted and fragrant. Season with salt and pepper; stir in parsley.

4. Carve chicken and serve with mounded farofa alongside, plus the resting juices poured over.

Cook's Notes: Annatto (urucum) gives the authentic reddish colour and mild earthy flavour — it is worth seeking out at Brazilian or Caribbean grocery shops. Cassava flour for farofa must be the coarser farinha de mandioca, not fine tapioca starch. Farofa keeps in an airtight container for 1 week.