Chicken with Sweet Potato & Plantain Cakes and Pineapple Mango Chutney

I have had this recipe hinding out in the back of my recipe file for some time now and finally to give it a try.  It looked easy enough for a weeknight meal and after a full day of cleaning and organizing for the up and coming move I needed easy.

The original recipe called for a sweet potato and a russet potato but I thought it would be more interesting to sub the russet for a plantain, it was a good call.   Also because I live with a carnivore that will not consider any meal a true meal unless there is meat on the plate, I added some chicken to the dish.

First let’s make chutney!  In a saucepan combine all the chutney ingredients mix together.

Simmer over medium heat 15 minutes, stirring occasionally. Remove from heat and set aside.

Heat oven to 300°F. Peel potato and plantain and using the grate blade on your food processor coarsely grate potato and plantain.

Place grated plantain, potato and onion in clean cloth and squeeze out excess liquid.

Place potatoes and onion in large bowl. Add eggs, chopped cilantro, flour, curry powder, and sea salt; mix to incorporate evenly.

Line baking sheet with paper towel. Heat oil in heavy large skillet over medium-high heat. Measure scant 1/4 cupful of mixture, shape into ball, and add to skillet.

Using spatula, gently flatten ball to 1/3-inch-thick, 3-inch-diameter pancake. Repeat, forming 3 more pancakes.

Fry until golden, about 3 minutes per side. Transfer pancakes to prepared baking sheet; keep warm in oven. Repeat with remaining mixture adding more oil if necessary, for a total of 8 pancakes.

To make chicken combine all ingredients in a bowl and mix until well combined.  Heat oil in skillet over medium-high heat.  Add chicken to skillet and saute until cooked through, season with salt and pepper to taste.

Place pancakes on plates. Spoon yogurt, top with chicken and then chutney. Sprinkle with freshly ground black pepper; garnish with cilantro sprigs.

Grunt…grunt…yum…yum…I am going to eat me some. 😀

This dish delivered more then I expected, it is packed full of sweetness and warm spices that make you want to curl up with it like it’s an old friend.  The potato cakes can easily stand on their own and the chutney would be perfect over chicken, pork or fish but put it all together and its heavenly.

The cakes would also be a great brunch options topped with a poached egg….Mmmmm!

Print Recipe

Chicken with Sweet Potato & Plantain Cakes and Pineapple Mango Chutney (adapted from Bon Appetit – March 2010)

Chutney:

• 1 1/3 cups 1/3-inch cubes peeled cored fresh pineapple
• 1/2 large mango, peeled, cut into 1/3-inch cubes (2/3 cup)
• 1/4 cup sugar
• 6 tablespoons white wine vinegar
• 2 garlic cloves, pressed
• 1 teaspoon ground cumin
• 4 whole cloves
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper

Potato cakes:

• 1 8-ounce red-skinned sweet potato (yam)
• 1 green plantain
• 3 tablespoons grated onion
• 2 large eggs, beaten to blend
• 2 tablespoons finely chopped fresh cilantro plus sprigs for garnish
• 1 tablespoon all purpose flour
• 2 teaspoons curry powder
• 1 teaspoon sea salt
• 2 tablespoons vegetable oil
• 1 cup Greek-style yogurt*

Chicken

• 1 chicken breast, boneless and skinless, diced into 1-inch cubes
• 1 tsp gram masala
• 1 Tbs greek yogurt
• 1 tsp tarragon
• salt and pepper to taste
• olive oil

CHUTNEY

Combine all ingredients in heavy medium saucepan. Simmer over medium heat 15 minutes, stirring occasionally. Remove from heat and set aside.

POTATO CAKES

Heat oven to 300°F. Peel potato and plantain and using the grate blade on your food processor coarsely grate potato and plantain. Place grated plantain, potato and onion in clean cloth and squeeze out excess liquid. Place potatoes and onion in large bowl. Add eggs, chopped cilantro, flour, curry powder, and sea salt; mix to incorporate evenly.

Line baking sheet with paper towel. Heat oil in heavy large skillet over medium-high heat. Measure scant 1/4 cupful of mixture, shape into ball, and add to skillet. Using spatula, gently flatten ball to 1/3-inch-thick, 3-inch-diameter pancake. Repeat, forming 3 more pancakes. Fry until golden, about 3 minutes per side. Transfer pancakes to prepared baking sheet; keep warm in oven. Repeat with remaining mixture adding more oil if necessary, for a total of 8 pancakes.

CHICKEN

Combine all ingredients in a bowl and mix until well combined.  Heat oil in skillet over medium-high heat.  Add chicken to skillet and saute until cooked through, season with salt and pepper to taste.

Place pancakes on plates. Spoon yogurt, top with chicken and then chutney.  Sprinkle with freshly ground black pepper; garnish with cilantro sprigs.