Purple Corn Cakes with Chicken in Plum Aji Sauce and Warm Zucchini Salad

Instructions

1. 1

   1. In a bowl, season the chicken with 4 g (3/4 tsp) salt, black pepper, half of the minced garlic, and 15 g (1 tbsp) aji amarillo paste. Mix well and let it rest for 10 minutes.

2. 2

   2. For the sauce, heat 15 ml (1 tbsp) vegetable oil in a skillet over medium heat. Add half of the red onion and the remaining garlic; cook for 2 to 3 minutes until softened. Add the plums, apple cider vinegar, honey, ground cumin, 2 g (1/4 tsp) salt, and the remaining 15 g (1 tbsp) aji amarillo paste. Cook for 8 to 10 minutes, lightly mashing the plums, until a thick sauce forms. Keep warm.

3. 3

   3. In another bowl, combine the purple corn flour, warm water, fresh cheese, egg, baking powder, and 2 g (1/4 tsp) salt. Let the mixture rest for 5 minutes to hydrate.

4. 4

   4. Heat a griddle or nonstick skillet over medium heat and add 15 ml (1 tbsp) vegetable oil. Shape the purple corn mixture into 8 small cakes and cook for 3 to 4 minutes per side, until firm and lightly golden. If desired, keep them warm on a tray in a 200 °F / 95 °C oven.

5. 5

   5. Heat the remaining 15 ml (1 tbsp) vegetable oil in a large skillet over medium-high heat. Add the chicken and brown for 6 to 8 minutes, stirring occasionally, until fully cooked and it reaches an internal temperature of 165 °F / 74 °C.

6. 6

   6. Add the plum aji sauce to the cooked chicken. Cook 2 minutes more so the pieces are well glazed, and adjust salt if needed.

7. 7

   7. For the warm salad, in a clean skillet cook the zucchini and remaining red onion for 3 to 4 minutes over medium-high heat, just until slightly tender. Remove from the heat and toss with the fresh cilantro and lime juice.

8. 8

   8. Serve 2 purple corn cakes per portion, top with the chicken in plum aji sauce, and add the warm zucchini salad on the side.

9. 9

   9. If you want to reheat the corn cakes before serving, bake them for 5 minutes at 300 °F / 150 °C.