Roasted Chicken Mofongo with Black Beans

1. 1

   Toast and grind the cumin, black pepper, mustard seeds, coriander and cloves.

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   Now mix them with the chilies, ginger, cinnamon and brown sugar.

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   Store until needed

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   Yield: 1/4 cup

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   Heat a saute pan until quite hot.

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   Now add some peanut oil and fry the plantain pieces until they are quite dark on all sides.

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   Remove them to paper toweling to drain.

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   Now place the cooked plantains in a bowl and mash in the foie gras and the butter.

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   Season to taste

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    Heat the olive oil and butter in a large saucepan until the butter is foamy.

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    Add the garlic and jalapenos.

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    Stir.

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    Now add the remaining vegetables and allow to caramelize.

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    Now add the spices and stir.

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    Add the Spanish Sherry wine vinegar and Sherry and stir again.

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    Allow to reduce by half.

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    Now add the beans and chicken stock.

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    Bring to a boil and skim as necessary.

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    Lower the heat so that its a high simmer until the beans are just cooked, (about 1 hour).

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    Strain and reserve the beans in a bowl.

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    Return the stock/bean broth mixture to the fire and cook down until almost syrupy.

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    Pour it over the beans and reserve.

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    Season to taste.

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    For the chicken: 4 skin on chicken breasts 1/4 cup cornmeal 1/4 cup flour Salt and pepper, as desired

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    Preheat an oven to 400 degrees.

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    Cut a pocket in the underside of the chicken and spoon the mofongo into it.

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    Cover the pocket back up and season the breast with some of the spice rub.

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    Combine the flour and cornmeal with the salt and pepper and dredge the four breasts in that.

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    Set aside.

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    Heat the black bean sauce back up and keep warm.

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    Heat a large heavy skillet and then add some peanut oil into it.

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    Begin cooking the breasts, skin side down.

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    Allow to get crisp on each side.

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    Now place the skillet into the oven and cook approximately 10 minutes.

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    Remove and allow to rest for a moment.

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    Return the black beans to high heat and season with a touch of the rub, to taste.

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    Now place about 3 to 4 ounces of the bean sauce onto 4 warm plates.

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    Center the chicken on top of the sauce.

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    Serve

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    Note: A warm fruit chutney is a nice addition to this dish.

No nutritional information available.

No additional tips available.