Mango Chile-Roasted Chicken on Jalapeno Corn Cakes
Ingredients
- FOR THE MANGO CHILE GLAZE
- ½ cup Mariani Organic Dried Mango, thinly sliced (about 70 g)
- 1 cup water (240 ml)
- ¼ cup seasoned rice wine vinegar (60 ml)
- 2 tbsp sugar (25 g)
- FOR THE CHICKEN AND SLAW TOPPING
- ¼ cup Mariani Organic Dried Mango, cut into thin strips (about 30 g)
- ½ cup green cabbage, shredded (about 35 g)
- ¼ red bell pepper, thinly sliced (about 30 g)
- ¼ green bell pepper, thinly sliced (about 30 g)
- 2 green onions, thinly sliced (15–20 g)
- ½ cup roasted chicken, shredded (about 75 g)
- 4 sprigs cilantro, basil, or mint, torn (about 2 tbsp / 5 g)
- 2 tbsp olive oil (30 ml)
- 1 tbsp lime juice or apple cider vinegar (15 ml)
- 1 tsp dried red chili flakes, optional
- Pinch of kosher salt and black pepper
- FOR THE JALAPEÑO CORN CAKES
- 1 jalapeño, seeded and minced (about 10 g)
- 1 cup yellow corn kernels, cooked (about 140 g)
- ½ cup whole milk (120 ml)
- 3 eggs
- ½ cup all-purpose flour (60 g)
- ¼ cup cornmeal (30 g)
- 1 tbsp baking powder (12 g)
- Pinch of kosher salt and black pepper
- Butter or neutral oil, for cooking
Instructions
- For the glaze, combine the dried mango, water, rice wine vinegar, and sugar in a small saucepan. Bring to a boil, remove from heat, cover, and let sit 5–10 minutes. Blend until smooth and set aside.
- For the corn cakes, whisk together eggs, milk, corn, and jalapeño in a bowl. In another bowl, whisk flour, cornmeal, baking powder, salt, and pepper. Fold dry ingredients into the wet just to combine.
- Heat a skillet over medium heat and lightly coat with butter or oil. Drop spoonfuls (about 2–3 tbsp) of batter into the pan and cook 2-3 minutes per side, until golden and set. Transfer to a plate.
- In a medium bowl, toss the shredded chicken, dried mango, cabbage, peppers, green onions, herbs, olive oil, lime juice, chili flakes (if using), salt, and pepper.
- Top each corn cake with the chicken slaw and drizzle with the mango chile glaze. Serve any extra glaze on the side.
- Try this: Turn leftovers into tacos by layering the mango chicken over warm tortillas with a sprinkle of cotija cheese.
