Farofa is made of rough cassava/manioc flour and spices and it is what we use in Brazil to stuff chicken. So, in order to make farofa, you need to buy the cassava flour or "farinha de mandioca" as we call it in portuguese.
It is worth, though. I just made it today and people were coming back for seconds and third helpings.
Time of preparation: 2h
8 portions
1 whole chicken - the season here is optional. You can season the chicken the way you preffer.
1 onion, chopped
4 cloves of garlic, chopped
2 tbspoons of chopped parsley and chives
1 tspoon of thyme
salt/pepper
Put the chicken in a bowl. Mix all the ingredients in a blender, put them on the chicken, cover it and let it absorb the flavours overnight, in the fridge.
Farofa:
1/2 cup of butter OR 1/3 cup of oil
1 onion, chopped finnely
1 clove of garlic, chopped finnely
chopped bacon (about 3) or loddon (a handful)
2 handfulls of kale
2-3 cups of cassava/manioc flour
2 boiled eggs, chopped
4 tbspoons of chopped parsley and chives
salt
pepper
optional: you can also add 3 tbspoons of sweet corn and 2 tbspoons of raisins, if you want to give it a twist every now and then.
Heat up the butter in high heat. Add the onion and garlic, mixing it thoroughly, until the onion is soft. Add the bacon and fry it untill it changes colour (brown/crisp). Add the kale and wait untill they are softer. Add the manioc flour, little by little, mixing it thoroughly. Add the eggs, and the chopped parsley and chives. If you want to add optional itens, now is the time. Check the salt and pepper.
Turn on the oven (gas mark 7). Fill up the chicken with the farofa, closing the gap by stitching it or with toothpicks. Put the chicken on a baking tray and cover it with aluminium foil. Bake it for 45 min, remove the foil and bake it for another 15 min or until golden.
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