Cajun Chicken Fillet on a Sweetcorn Fritter with Plantain and Mango, Chilli, Tomato Salsa

Director of Culinary Arts at The Emirates Academy of Hospitality Management, Michael Kitts creates a dish exclusively for Gourmet
Thursday , 06 September 2012
Cajun Chicken Fillet on a Sweetcorn Fritter with Plantain and Mango, Chilli, Tomato Salsa
Cajun Chicken Fillet on a Sweetcorn Fritter with Plantain and Mango, Chilli, Tomato Salsa

Serves 4  

INGREDIENTS
240g chicken supreme (without skin or bone)
30g Cajun spices
20ml sunflower oil

FOR THE SWEETCORN FRITTERS
165g sweetcorn niblets
50g spring onions, finely sliced
15g corn flour
110g self-raising flour
1 egg
20ml milk
30ml sunflower oil

FOR THE PLANTAIN
160g plantain, peel and cut into diagonal slices

FOR THE SALSA
80g ripe mango, remove skin and cut into 1cm dice
5g red chilli, brunoise
80g tomatoes, blanched, peeled, de-seeded and cut into 1cm dice
40g lime, zest and juice
10g fresh coriander, chopped

FOR THE GARNISH
5g coriander leaves

METHOD
Heat a grill pan. Drizzle the chicken with a little oil and then dust with the Cajun spices.
Place the fillets onto the grill pan and cook for 6 to 8 minutes until firm.  
For the fritters: in a bowl, whisk the corn flour, self-raising flour, egg and milk until you have a smooth batter. Add the sweetcorn and the onion, then season.
Heat some oil in a frying pan, spoon out the mixture and sauté for 2 to 3 minutes on each side until golden brown.
For the plantain: dust with flour and repeat as above.
For the salsa: combine all the ingredients.
To serve: place the fritter in the centre of the plate, chicken on top with 3 pieces of plantain. Drizzle with salsa and garnish with coriander leaves.

Tips
Be aware of the amount of chilli – you can adjust it to create a more fiery salsa.