Grilled chicken steak with orange, roasted cauliflower, and crispy okra puff

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Components

• 4 chicken thighs, including skin and bone
• Four whole chickens with skin and bones intact
• Four onions
• Two garlic cloves
• 2 bay leaf oranges
• 75 grams of butter softened to room temperature
• extra virgin olive oil
• 1 teaspoon of ground cumin
• A small amount of ground cinnamon, about a pinch
• A small amount of ground clove, about a pinch
• Three sprigs of rosemary
• A bundle of fresh blonde hair
• One entire bulb of garlic for roasting
• 4 entire toe peppers for baking
• Season with salt and freshly ground pepper to taste.

Setup mode

1. Set the oven to a high temperature of 220 °C.

1. Make the flavored butter: if the butter is hard, place it in a bowl and microwave for 15 seconds. Peel 2 garlic cloves and crush them in a mortar with 1/2 teaspoon of salt, cumin, clove, and cinnamon until it becomes a paste; combine the spices with the butter, add the zest of 1 orange, and mix thoroughly.
2. Arrange the chicken pieces in a large baking dish and use your hands to evenly spread the seasoned butter beneath and on top of the skin of each piece. Squeeze the orange juice (used for scraping) over the chicken and add an additional 1/2 cup of water to the baking pan to keep the chicken moist while baking.
3. Clean and dry the onions, then trim the top of each one. Remove the outermost layer of skin and slice a thin piece from the base (root end) so the onions can stand upright on the baking tray. Season well with freshly ground salt and pepper, add a few rosemary leaves to each, and drizzle with a little olive oil.
4. Clean and dry the sweet peppers. Slice off just the tip of the garlic bulb (opposite the root end). Cut the other orange into segments. Arrange the peppers, orange segments, garlic, and bay leaves among the chicken pieces on the baking tray.
5. Place the chicken in the oven and bake for approximately 30 minutes, or until the skin starts to brown. Reduce the oven temperature to 180 °C (moderate heat) and continue baking the chicken for an additional 30 minutes, or until the skin is nicely golden. While the chicken is baking, get the pheroph and cauliflower ready.
6. Take the chicken out of the oven and serve it alongside the baked onions, pheropha, grilled cauliflower, rice, and beans.

FOR CAULIFLOWER

Components

• One head of cauliflower
• extra virgin olive oil
• Add salt and ground pepper as needed to suit your taste.

Ready state

1. Remove the leaves and break the cauliflower into small florets, about bite-sized. Place them in a bowl and rinse thoroughly under running water. Allow the water to drain well in a colander or dry them using a salad spinner — the drier they are, the better they will caramelize.

1. Use a regular skillet, ideally non-stick, and heat it over medium flame. As it heats, add water with a drizzle of olive oil and place as many florets as will fit without overlapping, ensuring they make contact with the pan’s surface to caramelize. Season with salt and pepper to taste and cook for about 6 minutes, turning with tweezers to brown evenly.
2. Move the grilled cauliflower to a colander and continue with the remaining pieces. Serve immediately. There's no need to clean the frying pan, as it will be used later to prepare the puff.

PARA FAROFA

Components

• 300 grams of okra
• 2 cups (tea) of yellow cornmeal flakes
• One onion
• 100 grams of butter
• Add salt and ground pepper to taste at the appropriate time.

Ready state

1. Thoroughly wash and dry the okra using a clean kitchen towel. Remove the ends and slice it diagonally into 2 cm pieces. Peel and finely chop the onion.

1. Place the frying pan with butter over medium heat to melt. Add the onion, sprinkle with a pinch of salt, and sauté for approximately 3 minutes until softened. Add the okra, season with salt and pepper, and cook for 5 minutes, stirring occasionally. Gradually incorporate the flour, stirring with a spatula.