Johnny Cakes with Citrus Ginger Chicken

Have you ever had a hoe cake? Hoe cakes are Johnny cakes. The name comes from when slaves they would make these cakes on the back of their hoes, while in the fields. It’s impressive what a hunger and ingenuity can create.

Johnny Cakes with Citrus Ginger Chicken

Have you ever had a hoe cake? Hoe cakes are Johnny cakes. The name comes from when slaves they would make these cakes on the back of their hoes, while in the fields. It’s impressive what a hunger and ingenuity can create. Tips for success, for citrus ginger chicken, do not let the chicken sit in the marinade for more than 1 hour, the chicken will begin to “cook”. Cook the Johnny cakes just like pancakes. Using a cookie scoop makes the cakes more uniform. The citrus glaze will be your syrup but if you prefer pancake syrup just skip that step. Make sure to scrape the corn pulp with the back of your knife to get the sweet corn milk. Find the pieces of cooked onions to use as a garnish.
Total Time35 mins
Course: Appetizer
Cuisine: caribbean, Southern
Keyword: Johnny Cakes
Servings: 16 people
Author: Kenneth

Ingredients

Citrus Ginger Chicken:

  • zest and juice 1 lime
  • zest and juice 1 medium orange
  • 2 tablespoons honey
  • 2 tablespoons ginger chopped fine
  • 4 garlic cloves chopped fine
  • ¼ teaspoon cinnamon
  • ½ teaspoon cayenne
  • 2 teaspoon kosher salt
  • 2 medium chicken breast boneless skinless sliced ½ inch pieces
  • 2 tablespoons canola oil
  • 1 small onion sliced
  • ½ teaspoon dry thyme
  • ¾ cup unsalted chicken stock
  • 16 sprigs cilantro garnish

Johnny Cakes:

  • 2 ears cut corn
  • 1 ½ cup corn flour
  • ½ cup unbleached all-purpose flour plus 2 tablespoons in a bowl
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup sugar
  • 1 teaspoon salt
  • 2 eggs beaten
  • 4 tablespoons unsalted butter melted
  • 1 ¼ cup buttermilk
  • ½ cup canola oil

Citrus Glaze:

  • zest and juice 1 lime
  • zest and juice 1 medium orange
  • 2/3 cup honey
  • ¼ teaspoon cayenne
  • ¼ teaspoon kosher salt

Instructions

  • In a bowl mix together the zest and juice of lime and orange, honey, ginger, garlic, cinnamon, cayenne and salt. Stir in the chicken make sure chicken is evenly coated with the citrus marinade.
  • Turn on the heat to medium in a large skillet or cast iron add the canola oil and onions, cook for 1 minute, stirring once or twice. Add the dry thyme, stir once, with a slotted spoon add citrus chicken and cook for 4 to 5 minutes, stirring occasionally. Add the chicken stock to marinade bowl, add to skillet and bring the mixture to a boil then simmer for 5 minutes. Taste and adjust seasoning.
  • Preheat oven, in a bowl mix the cut corn, corn flour, ½ cup flour, baking soda, baking powder, sugar and salt together. In another vessel mix the eggs, melted butter and buttermilk. Turn on the heat to medium-high in a cast iron skillet or large skillet, once hot add 4 tablespoons of oil and using a cookie scoop place Johnny cakes in the skillet. Reduce the heat to medium, cook for 2 minutes each side. Dip two fingers, in 2 tablespoons flour and press cakes down to flatten. Repeat until all Johnny cakes are made. Keep warm in a 200-degree oven.
  • Turn on the heat to medium in a small sauce pan add the zest and juice of lime and orange, honey, cayenne and salt, bring to a boil and cook for 3 to 6 minutes.
  • Serve a heaping spoonful citrus chicken over Johnny cakes, garnish with cooked onions and a spoonful of citrus glaze and a sprig of cilantro.

 

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