Highland Chicken in Goldenberry Mustard Sauce with Criolla Potato Cakes

Instructions

1. 1

   1. Place the criolla potatoes in a pot with enough water and a pinch of salt. Cook for 18 to 20 minutes until tender. Drain and let them rest for 5 minutes.

2. 2

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

3. 3

   3. In a large skillet, heat 15 ml (1 tbsp) vegetable oil over medium-high heat. Sear the chicken for 3 to 4 minutes per side until golden. Transfer to a plate; it will finish cooking later.

4. 4

   4. In the same skillet, add another 15 ml (1 tbsp) vegetable oil and cook half of the onion for 3 minutes. Add the remaining half of the garlic and 150 g (1 cup) of the goldenberries. Cook for 2 minutes, then stir in the chicken broth, Dijon mustard, heavy cream, grated panela, and lime juice.

5. 5

   5. Simmer the sauce over medium heat for 6 to 8 minutes, lightly crushing some of the goldenberries so the sauce thickens. Return the chicken to the skillet and cook for 8 to 10 minutes more, until fully cooked and the sauce is lightly creamy.

6. 6

   6. Mash the cooked criolla potatoes in a large bowl. Mix with the remaining onion, the remaining goldenberries finely chopped, the precooked yellow cornmeal, Colombian coastal cheese, the egg, half of the cilantro, and 2 g (1/2 tsp) salt.

7. 7

   7. Shape the mixture into 8 medium cakes. For a firmer texture, chill them for 10 minutes before cooking.

8. 8

   8. Heat the remaining vegetable oil in a nonstick skillet over medium heat. Cook the potato cakes for 3 to 4 minutes per side until golden and crisp.

9. 9

   9. If you want to keep the chicken warm while finishing the cakes, transfer it to an oven-safe dish and hold at 200°F / 95°C for up to 10 minutes.

10. 10

    10. Serve one portion of chicken with plenty of goldenberry mustard sauce, alongside 2 criolla potato cakes. Finish with the remaining cilantro on top.