Plantain Pancakes with Crispy Chicken, Yassa Sauce and Habanero Honey
- 2-1⁄2 c Flour, divided use
- 1⁄2 tsp. Baking powder
- 1-1⁄4 tsp. Kosher salt, divided use
- 2 ea. Plantains, overripe, puréed
- 4 ea. Eggs, divided use
- 2-1⁄2 c Whole milk
- 1 tsp. Vanilla extract
- 2 T Vegetable oil
- 1⁄2 c Cassava flour
- 1 T Grains of paradise, ground
- 1 T Hot smoked paprika
- 1 T Ground cumin
- 2 tsp. Onion powder
- 1 T Garlic powder
- 1-1⁄2 lbs. Boneless chicken thighs
- Oil, for frying
- Yassa sauce (recipe follows)
- Habanero honey, as needed
- Butter, as needed
Combine 1 cup flour with baking powder and 1⁄4 teaspoon salt. Whisk together plantains, 2 eggs, 2 cups of milk and vanilla. While whisking, add oil and beat until light and fluffy. Add remaining milk slowly for desired consistency, adding more if needed so that batter is runny, but not thin.
Heat flat top on medium heat and add butter to coat. Pour batter desired size, allow to bubble and flip.
Combine remaining 1-1⁄2 cup flour and cassava flour, spices and remaining salt in a bowl; set aside. Halve thighs or trim into individual pieces similar to pancake size. Dip chicken into remaining eggs, beaten, and then coat well in flour mixture. Fry in oil heated to 350°F until nicely browned, about 10 minutes; drain.
Spread yassa sauce on a pancake, top with 1 piece chicken and drizzle with honey. To make yassa sauce: Sweat 2 cups chopped onion in 2 tablespoons olive oil on medium heat with 2 teaspoons minced ginger, 2 minced garlic cloves and 1⁄2 chopped habanero chili until soft. Cool, transfer to a food processor, add juice of 1 small lemon and salt to taste. Purée until smooth and slowly add 1 cup flavorless oil. Makes 2 cups sauce.
Inspired by Chef Ope Amosu ChopnBlok, Houston from Food Fanatics Magazine®