Cassava Crisp Cups with Annatto Chicken, Roasted Sweet Potato and Cilantro Cream

Instructions

1. 1

   Preheat the oven to 190 °C / 375 °F. Cut the cassava flatbread sheets into 8 pieces that fit inside a muffin tin. Lightly brush both sides with 1 tablespoon of annatto oil and press them into the tin to form cups. Bake for 8 to 10 minutes at 190 °C / 375 °F, until crisp and lightly golden. Remove and set aside.

2. 2

   Place the sweet potato cubes on a baking tray and toss with 1 tablespoon of annatto oil, 1/2 teaspoon salt, and a pinch of black pepper. Roast for 20 minutes at 190 °C / 375 °F, stirring halfway through, until tender with golden edges.

3. 3

   While the sweet potato roasts, season the chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat the remaining tablespoon of annatto oil in a large skillet over medium heat. Add the onion, sweet Venezuelan pepper, and garlic; sauté for 4 minutes until softened.

4. 4

   Add the seasoned chicken to the skillet and cook for 6 to 8 minutes, stirring, until it changes color and starts to brown. Add half of the chopped cilantro and the chicken broth or water. Cook 5 minutes more until the liquid reduces slightly and the chicken stays juicy. Adjust with the remaining salt and more black pepper to taste.

5. 5

   For the cream, combine the thick plain yogurt with the lime juice, the rest of the chopped cilantro, and a pinch of salt in a bowl. Stir until smooth and creamy.

6. 6

   To assemble, fill each cassava cup with a portion of annatto chicken, top with roasted sweet potato cubes, and finish with the cilantro cream.

7. 7

   Sprinkle the grated hard white cheese over each cup just before serving. Serve immediately to keep the cassava crisp.