Highland chicken in zambo seed and lemongrass sauce with golden corn cakes

Name: Highland chicken in zambo seed and lemongrass sauce with golden corn cakes
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Ecuatoriana
Ingredients: 1.5 lb boneless chicken thighs; 1 1/4 tsp salt; 1 tsp black pepper; 2 tbsp annatto oil; 1 cup red onion; 4 cloves garlic; 2 tbsp lemongrass; 3.2 oz toasted zambo seeds; 1 cup milk; 1 cup chicken broth; 1/4 cup roasted peanuts; 1/4 cup cilantro; 2 cups corn kernels; 3.5 oz fresh cheese; 1 large egg; 1/3 cup precooked cornmeal; 1 tsp baking powder; 1 tbsp butter; 2 tbsp vegetable oil; 1 tbsp lime juice

An original recipe inspired by Ecuadorian highland cooking: chicken thighs browned and finished in a creamy zambo seed, lemongrass, and annatto sauce, served with tender sweet corn and fresh cheese cakes. It blends Andean flavors, soft texture, and a distinctly Ecuadorian aromatic profile.

25 minPrep

40 minCook

65 minTotal

4Servings

High ProteinGluten-Free

Ingredients

Adjust servings

700 g boneless chicken thighs (skinless)
8 g salt (divided)
2 g black pepper (freshly ground)
30 ml annatto oil (divided)
150 g red onion (finely chopped, divided)
12 g garlic (chopped)
10 g lemongrass (leaves or stalks tiernos, finely chopped)
90 g toasted zambo seeds (without peel)
240 ml milk (for licuar the sauce)
240 ml chicken broth (low sodium)
35 g roasted peanuts (unsalted)
12 g cilantro (chopped)
300 g corn kernels (tierno)
100 g fresh cheese (desmenuzado)
50 g egg (beaten)
40 g precooked cornmeal (amarilla or blanca)
4 g baking powder
15 g butter (derretida)
30 ml vegetable oil (for dorar the tortitas)
15 ml lime juice (fresh)

Nutrition facts

per serving

612 kcal

Calories

37 g

Protein

24 g

Carbs

42 g

Fat

3 g

Fiber

21 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyEggsPeanuts

Instructions

1
1. Season the chicken thighs with 4 g (3/4 tsp) salt, black pepper, and 15 ml (1 tbsp) annatto oil. Let them rest for 10 minutes while you prepare the remaining ingredients.
2
2. In a blender, combine the toasted zambo seeds, milk, chicken broth, roasted peanuts, half of the chopped onion, half of the garlic, the lemongrass, and lime juice. Blend until smooth and creamy, then set aside.
3
3. For the corn cakes, mix the corn kernels, fresh cheese, egg, precooked cornmeal, baking powder, melted butter, 2 g (1/4 tsp) salt, and the remaining half of the chopped onion in a bowl. Lightly mash some of the corn with a fork so the mixture holds together better.
4
4. Heat a wide skillet or shallow pot over medium heat. Add 15 ml (1 tbsp) annatto oil and brown the chicken thighs for 3 to 4 minutes per side, until lightly colored. Remove and set aside on a plate.
5
5. In the same skillet, add the remaining garlic and cook for 30 seconds. Pour in the blended sauce and cook over medium-low heat for 5 minutes, stirring so it does not stick.
6
6. Return the chicken to the skillet with the sauce. Cover and cook over low heat for 18 to 20 minutes, until the chicken is fully cooked and reaches an internal temperature of 165°F/74°C. Adjust with the remaining 2 g (1/4 tsp) salt if needed.
7
7. While the chicken finishes cooking, heat another skillet over medium heat with the vegetable oil. Shape the corn mixture into 8 small cakes and cook them for 3 to 4 minutes per side, until golden and set. If you prefer to finish them in the oven, bake them on a greased tray at 400°F/200°C for 10 to 12 minutes, flipping halfway through.
8
8. Stir the chopped cilantro into the chicken sauce during the final minute of cooking and mix gently.
9
9. Serve each portion with chicken topped with the zambo seed sauce and 2 golden corn cakes on the side. Add a little extra cilantro on top if desired.

Chef tips

Lightly toast the zambo seeds and peanuts before blending for a deeper aroma. If the sauce thickens too much, add a little more hot broth until it reaches a smooth consistency.

Substitutions

You can replace the lemongrass with a small amount of lime zest and extra cilantro if unavailable. Fresh cheese may be replaced with farmer's cheese or firm mozzarella. For a peanut-free version, use more toasted zambo seeds in the sauce.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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