The Beacon of Discovery

TAMALE CORN PANCAKES (GLUTEN-FREE)

These BBQ Chicken with Tamale Corn Pancakes are the perfect way to kick off any party! Inspired by Chef Bradley Ogden’s Lark Creek restaurants, these appetizers are a heavenly combination of textures and flavors. Two methods of cooking. One from scratch and the other with a “Quicky BBQ Chicken Sauce”.

Prep Time30 minutes

Cook Time1 hour

Additional Time15 minutes

Total Time1 hour 45 minutes

INGREDIENTS

BBQ CHICKEN SAUCE

• 1 tbsp olive oil or bacon fat
• 1/2 cup chopped onions
• 2 cloves garlic, peeled and minced
• 3/4 cup ketchup
• 3 tbsp packed brown sugar
• 2 tsp molasses
• 2 tsp ancho chile powder
• 1/2 tsp chipotle powder
• 1/2 tsp dried mustard
• 1/3 cup chicken broth
• 1/4 cup brewed coffee
• Kosher or fine sea salt and ground black pepper, to taste

TAMALE PANCAKES

• 1-1/2 cups whole milk
• 1/2 cup corn flour (see Note)
• 1/2 cup medium ground cornmeal (see Note)
• 1 tsp salt
• 1 tsp ground black pepper
• 4 cups fresh or frozen corn kernels
• 1 cup finely chopped red or orange bell pepper
• 3/4 cup chopped green onions
• 1/4 cup finely chopped cilantro
• 2 tbsp butter, at room temperature, divided
• 1/4 tsp baking soda
• Cilantro or parsley sprigs, for garnishing

SLAW

• 1 tbsp freshly squeezed lime juice
• 1 tbsp apple cider vinegar
• 1 tsp granulated sugar
• 2 tbsp olive oil
• 1/4 tsp chili powder
• 1/2 tsp kosher or fine sea salt
• 1/2 tsp ground black pepper
• 1 cup shredded cabbage
• 1/3 cup grated carrots
• 2 tbsp minced red onions
• 1 tbsp minced fresh cilantro or parsley

CHICKEN

• 1 lb skinless boneless chicken thighs or bone-in thighs (I prefer to use boneless chicken breasts)
• Kosher or fine sea salt and ground black pepper, to taste
• Ground cumin
• 1 tbsp olive oil

INSTRUCTIONS

Items marked with *** can be prepared the day before.

1. *** First, Make the BBQ Chicken Sauce: Heat the oil in a saucepan over medium heat. When shimmering, add the onions and garlic and cook, stirring, until the onions are translucent and soft, about 5 minutes. Stir in the ketchup, brown sugar, molasses, ancho powder, chipotle powder, and dried mustard. Cook, stirring, until the sugar is dissolved. Add the chicken broth and coffee, and bring to a boil. Reduce the heat and simmer uncovered until the sauce is reduced to about 1 cup. Taste and add salt and pepper as desired. Cover and store in the refrigerator up to 1 week.
2. ***Then, Make the Tamale Pancake Batter: In a heavy saucepan, combine the milk, corn flour, cornmeal, salt, and pepper. Stir in the corn kernels. Cook over medium heat, stirring often, until the liquid has been absorbed and the mixture is thick, about 10 minutes. Let cool slightly then stir in the peppers, green onions, and chopped cilantro. Sprinkle the baking soda over the top and add the butter. Stir in until the butter is melted and the soda is evenly distributed. Cool the batter completely. (The batter can be made a day ahead; cover and refrigerate.)
3. ***Thirdly Assemble the Slaw: In a small bowl or jar, combine the lime juice, vinegar, sugar, and olive oil. Add the chili powder, salt, and pepper, and whisk vigorously. In a large bowl, combine the cabbage, carrots, and onions, tossing to blend. Pour the dressing over the produce and stir to be sure everything is coated. Set aside until ready to use. Toss again before using a slotted spoon or tongs to serve. Can be made a day ahead.

Items marked with *** can be prepared the day before.

1. Next, Cook the Chicken: Preheat the oven to 350°F. Season the chicken pieces on both sides with the salt, pepper and a little cumin. Heat the oil in a skillet  over medium-high heat. When the oil is shimmering, add the chicken and cook until browned on the first side. Flip over and cook until the second side is browned. Transfer to a baking sheet, place in the oven and cook until the internal temperature is 165°F, about 20 minutes.
2. After you remove from oven, transfer the chicken to a cutting board, cut the meat off the bones (if they aren’t already boned) and cut into small cubes. Then toss the chicken with a little of the BBQ Chicken sauce, until all the pieces are evenly coated. Keep warm until serving. Make 1 day in advance; refrigerate, covered, and reheat before serving.
3. **Alternately, buy a rotisserie chicken at your grocery store, remove the bones, and shred the meat for quicker meal prep.
4. Next, Cook the Tamale Pancakes: Preheat the oven to 250°F. Heat the oil in a nonstick griddle or large nonstick skillet over medium heat. When the oil is shimmering, working in batches, pour the batter into the pan to make individual small pancakes. Cook until the bottoms and edges are golden brown then loosen and flip over with a spatula. Then, cook the second side until golden. Transfer to a baking sheet and keep warm in the oven. Cook the remaining cakes.
5. Finally, Assemble the Plates and Serving: Place a pancake or two on each serving plate. Pile with some of the warm BBQ chicken and top with a little slaw. Set a cilantro sprig on top and serve.

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