Chicken breast in naranjilla-panela sauce with warm corn and lupin cake

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a small baking dish or pan with a little butter.

2. 2

   Season the chicken breasts with 4 g (3/4 tsp) of the salt, the black pepper, ground cumin, and half of the chopped garlic.

3. 3

   Heat 1 tablespoon annatto oil in a large skillet over medium-high heat. Brown the chicken for 2 to 3 minutes per side, just until seared. Transfer to a plate.

4. 4

   In the same skillet, reduce to medium heat and add half of the red onion. Cook for 3 minutes. Stir in the remaining garlic, the naranjilla pulp or strained juice, panela, and 60 ml (1/4 cup) water. Cook for 4 to 5 minutes until the sauce looks glossy and slightly thickened.

5. 5

   Return the chicken to the skillet with the sauce, cover, and cook over medium-low heat for 10 to 12 minutes, until fully cooked. Adjust with 2 g (1/2 tsp) salt if needed.

6. 6

   Meanwhile, combine the corn kernels, lupins, egg, precooked cornmeal, milk, melted butter, baking powder, fresh cheese, half of the chopped cilantro, and 2 g (1/2 tsp) salt in a bowl.

7. 7

   Lightly mash the cake mixture with a masher or pulse briefly in a processor, leaving some corn and lupins textured. Transfer the mixture to the greased baking dish.

8. 8

   Bake the corn and lupin cake for 20 to 22 minutes at 200 °C / 400 °F, until set and golden around the edges. Let it rest for 5 minutes before serving.

9. 9

   In a small bowl, combine the remaining red onion with the apple cider vinegar, a pinch of salt, and the rest of the cilantro. Gently squeeze with your hands and let stand for 5 minutes to make a quick salad.

10. 10

    Serve a portion of the warm corn and lupin cake on each plate. Place a chicken breast on top or on the side, spoon over the naranjilla sauce, and finish with the quick pickled onion and cilantro.