Orange Guajillo Glazed Half Chicken with Sweet Potato Corn Cakes
Argentinean orange Guajillo glazed half chicken with sweet potato corn cakes and a shaved mango arugula salad. Guajillo pronunciation: “gwa-HEE-yo”
Ingredients
2 chickens, cut in half, back bone removed
2 mangoes skinned and shaved
2 Tbsp. diced pickled red onion
1 bunch arugula
1/4 bunch cilantro
2 Tbsp. minced chives
Sweet Potato Corn Cakes:
2lbs. Sweet Things® Mashed Sweet Potatoes (M0007)
1 cup fired roasted sweet corn
2 green onions
1/4 bunch cilantro
1/4 tsp. cayenne pepper
1 tsp. cumin
1 tsp. salt
1 large egg
1/3 cup yellow cornmeal
3/4 cup plain panko
Vegetable oil for frying
Ancho Chile Salt:
2 large dried ancho chilies
1/2- 1 tsp. coarse kosher salt
Guajillo Orange Glaze:
2 dried guajillo chilies, stemmed and seeded
1/3 cup boiling water
1 orange zest, finely grated
1 cup fresh orange juice
Segments of 1 orange
3/4 cup apple cider vinegar
1/4 cup light corn syrup
1/4 cup light brown sugar
2 Tbsp. honey
1/2 mango, peeled and chopped
1/4 cup ginger peeled and chopped
1 habanero chile, coarsely chopped
1/2 tsp. ground coriander
Salt
Directions
Sweet Potato Corn Cakes:
- Prepare Sweet Things® Mashed Sweet Potatoes according to manufacturer's instructions.
- Place mashed sweet potatoes into a large bowl.
- Slice the green onions and chop half the cilantro.
- Add to sweet potatoes along with the roast corn, salt, cumin and cayenne pepper.
- Stir until well combined.
- Add panko, cornmeal and egg to the bowl, stir until combined.
- Shape sweet potato mixture into patties, fry in skillet with small amount of oil until golden brown on both sides – keep warm.
Ancho Chile Salt:
- Toast chilies in small skillet over medium heat until darker and aromatic, 1 to 2 minutes per side.
- Cut chilies in half with scissors. Stem, seed and tear chilies.
- Place in spice grinder along with salt and finely grind.
Guajillo Orange Glaze:
- Cover the guajillo chilies with the boiling water.
- Cover and let stand until softened, about 15 minutes.
- In medium saucepan, combine the orange zest, orange segments and juice with the vinegar, corn syrup, brown sugar, honey, chopped mango, ginger, habanero and coriander.
- Add the guajillos and their soaking liquid and bring to a boil.
- Boil over moderately high heat until reduced by half, about 7 minutes.
- Transfer sauce to a blender and puree.
- Scrape the puree back into the saucepan and simmer over moderate heat until reduced to 1 1/2 cups, about 15 minutes.
- Season with salt.
Orange Guajillo Glazed Chicken:
- Baste chicken halves with guajillo glaze, pan sear and finish in the oven.
Plate Assembly:
- Place half of chicken on plate and drizzle with some of the Guajillo Orange Glaze.
- Place 2-3 Sweet Potato corn Cakes on plate, depending on size, and sprinkle with Ancho Chile Salt.
- Toss together the mango slices, pickled onion and arugula and place on plates.
- Garnish with remaining cilantro and minced chives.