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1
Toast and grind the cumin, black pepper, mustard seeds, coriander and cloves.
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2
Now mix them with the chilies, ginger, cinnamon and brown sugar.
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3
Store until needed
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4
Heat a saute pan until quite hot.
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5
Now add some peanut oil and fry the plantain pieces until they are quite dark on all sides.
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6
Remove them to paper toweling to drain.
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7
Now place the cooked plantains in a bowl and mash in the foie gras and the butter.
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8
Season to taste
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9
Heat the olive oil and butter in a large saucepan until the butter is foamy.
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10
Add the garlic and jalapenos.
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11
Stir.
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12
Now add the remaining vegetables and allow to caramelize.
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13
Now add the spices and stir.
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14
Add the Spanish Sherry wine vinegar and Sherry and stir again.
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15
Allow to reduce by half.
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16
Now add the beans and chicken stock.
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17
Bring to a boil and skim as necessary.
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18
Lower the heat so that its a high simmer until the beans are just cooked, (about 1 hour).
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19
Strain and reserve the beans in a bowl.
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20
Return the stock/bean broth mixture to the fire and cook down until almost syrupy.
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21
Pour it over the beans and reserve.
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22
Season to taste.
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23
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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24
Preheat an oven to 400 degrees.
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25
Cut a pocket in the underside of the chicken and spoon the mofongo into it.
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26
Cover the pocket back up and season the breast with some of the spice rub.
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27
Combine the flour and cornmeal with the salt and pepper and dredge the four breasts in that.
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28
Set aside.
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29
Heat the black bean sauce back up and keep warm.
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30
Heat a large heavy skillet and then add some peanut oil into it.
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31
Begin cooking the breasts, skin side down.
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32
Allow to get crisp on each side.
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33
Now place the skillet into the oven and cook approximately 10 minutes.
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34
Remove and allow to rest for a moment.
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35
Return the black beans to high heat and season with a touch of the rub, to taste.
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36
Now place about 3 to 4 ounces of the bean sauce onto 4 warm plates.
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37
Center the chicken on top of the sauce.
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38
Serve
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39
Note: A warm fruit chutney is a nice addition to this dish.
