Advent Recipe Day Twenty Four: Toasted Spices Chicken Supreme stuffed with Brazilian Chestnut Farofa

Dice the onion and the garlic then sweat in butter. Add the paio and the sour passion fruit pulp and sauté.

Add the peppers cut in half without seeds, the chopped chestnuts and finally the flaked corn flour. Season with salt and black pepper.

Stir well over medium heat for approximately 8 minutes until the flour is well cooked. Finish with finely chopped parsley and coriander.

Slice open the chicken breast in a blanket, keeping the bone attached.

Season with salt, pepper and toasted spices and set aside for 15 minutes.

Fill with the farofa, roll into a ballotine shape and wrap in plastic wrap, so that it stays firm.

Pack in a vacuum bag and cook in a thermo circulator at 62°C for approximately 45 minutes.

Remove from vacuum and seal in a frying pan with clarified butter.

Cut the onion into cubes, sweat in butter. Add the rice and sauté until translucent.

Add the white wine and let it reduce by half.

Add chicken broth little by little, stirring constantly. Season with salt and black pepper.

Finish cooking the rice with coconut milk, grated Parmesan cheese and cold butter. Adjust salt and pepper if necessary.

Cut the onion into cubes and grate the ginger, sweat in butter.

Add the vinegar, tamarind paste and demi-glace. Incorporate well and let it boil.

Strain and return to low heat. Adjust salt and black pepper and finish with cold butter.

Blanch the asparagus for 5 minutes in boiling water and stop cooking in ice water.

Drain well and quickly sauté in butter.

Season with salt and black pepper.

Place the stuffed chicken supreme on a plate accompanied by some creamy pearl rice and asparagus. Finish with the tamarind sauce.