Corn and quinoa cakes with chicken in goldenberry chili sauce and fresh cheese

Instructions

1. 1

   1. In a bowl, combine the chicken with lime juice, half of the garlic, 1 g (1/2 tsp) cumin, 15 ml (1 tbsp) achiote, 4 g (3/4 tsp) salt, and 1 g (1/2 tsp) black pepper. Marinate for 15 minutes in the refrigerator.

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   2. For the sauce, heat a skillet over medium heat and add 15 ml (1 tbsp) achiote. Sauté half of the onion and the remaining garlic for 3 to 4 minutes until fragrant. Add the goldenberries, chili, chicken broth, and panela. Cook for 8 minutes until the fruit is soft.

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   3. Blend the goldenberry mixture until smooth. Return the sauce to the skillet, add 2 tablespoons of the chopped cilantro, and simmer on low for 3 minutes. Adjust with a pinch of salt and keep warm.

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   4. For the cakes, place the corn kernels in a food processor and pulse briefly so only half is crushed; this creates a mixed texture. Transfer to a bowl and mix with the cooked quinoa, egg, precooked cornmeal, remaining onion, 60 g (2.1 oz) of the fresh cheese, 1 g (1/2 tsp) cumin, 4 g (3/4 tsp) salt, and a pinch of pepper.

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   5. Shape the corn mixture into 8 compact cakes. If you have time, chill them for 10 minutes so they firm up.

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   6. Heat a large skillet over medium heat. Add the butter and vegetable oil. Brown the cakes for 3 to 4 minutes per side until well sealed and golden. If you prefer to finish them in the oven, transfer them to a tray and bake for 8 minutes at 400°F / 200°C. Keep warm.

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   7. In the same skillet, cook the marinated chicken over medium-high heat for 6 to 8 minutes, stirring, until cooked through and lightly browned. The internal temperature should reach 165°F / 74°C.

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   8. Pour the goldenberry sauce over the chicken and cook for 2 more minutes so the flavors come together. Add half of the remaining fresh cheese and stir gently so it warms through without fully melting.

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   9. Serve two cakes per plate. Spoon the chicken with goldenberry sauce on top or alongside. Finish with the remaining fresh cheese and the rest of the chopped cilantro.

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    10. To reheat, warm gently over low heat or in a 325°F / 165°C oven for 8 to 10 minutes to preserve the cakes' texture.