Roasted Poussin with Sixteen Spices with Caramelized Mango-Garlic Sauce with Fried Plantains Recipe

Name: Roasted Poussin with Sixteen Spices with Caramelized Mango-Garlic Sauce with Fried Plantains
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons cinnamon; 3 tablespoons ancho chile powder; 3 tablespoons pasilla chile powder; 3 tablespoons ground cumin; 3 tablespoons ground coriander; 3 tablespoons ground ginger; 1 tablespoon ground cloves; 1 tablespoon ground fennel seed; 2 tablespoons garlic powder; 2 tablespoons onion powder; 1 tablespoon all spice; 1 teaspoon chile de arbol; 3 tablespoon brown sugar; 2 tablespoons kosher salt; 2 tablespoons coarsely ground black pepper; 1 teaspoon cayenne pepper; Olive oil; 4 poussin, 1 1/2 pounds each; 8 cups chicken stock; 2 tablespoons olive oil; 1 Spanish onion, coarsely chopped; 4 cloves garlic, coarsely chopped; 1 large ripe mango, peeled, pitted and coarsely chopped; 1/4 cup light brown sugar; 6 cloves roasted garlic, smashed to a paste; 2 tablespoons chopped cilantro; Salt and freshly ground pepper; Fried Plantains; 4 green plantains, peeled and sliced on bias into 2-inch pieces; 2 cups peanut oil

Servings: persons

3 tablespoons cinnamon
3 tablespoons ancho chile powder
3 tablespoons pasilla chile powder
3 tablespoons ground cumin
3 tablespoons ground coriander
3 tablespoons ground ginger
1 tablespoon ground cloves
1 tablespoon ground fennel seed
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon all spice
1 teaspoon chile de arbol
3 tablespoon brown sugar
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
1 teaspoon cayenne pepper
Olive oil
4 poussin, 1 1/2 pounds each
8 cups chicken stock
2 tablespoons olive oil
1 Spanish onion, coarsely chopped
4 cloves garlic, coarsely chopped
1 large ripe mango, peeled, pitted and coarsely chopped
1/4 cup light brown sugar
6 cloves roasted garlic, smashed to a paste
2 tablespoons chopped cilantro
Salt and freshly ground pepper
Fried Plantains
4 green plantains, peeled and sliced on bias into 2-inch pieces
2 cups peanut oil
Salt

1
For the Chicken: Preheat oven to 400 degrees F. Combine the spices in a medium bowl.
2
Brush each poussin with oil and rub the spice mixture over the entire bird.
3
In a hot large saute pan sear all sides of poussin, until golden.
4
Place the birds on a rack over a baking sheet and roast the birds for 25 to 30 minutes, until just cooked through.
5
Let rest 10 minutes before serving.
6
For the Mango Sauce: Place stock in a medium saucepan over high heat and reduce to 4 cups.
7
Heat oil in a medium saucepan over medium heat, add the onions and cook until soft.
8
Add the roasted garlic and cook for 1 minute.
9
Add the mango, and cook for 2 minutes.
10
Add the reduced stock and brown sugar and cook slowly over medium heat until the mango is very soft, and falling apart, 30 to 40 minutes.
11
Place the mixture, in batches, in a blender and blend until smooth.
12
Strain the mixture into a clean saucepan, whisk in the roasted garlic and cook for 10 to15 minutes until reduced and slightly thickened.
13
Stir in the cilantro and season with salt and pepper to taste.
14
For the Plantains: Heat oil in a cast iron skillet to 365 degrees F. Fry the plantains in batches until golden brown.
15
Remove them with a slotted spoon to a plate lined with paper towels and season with salt to taste.

1767

kcal

Calories

Fat

Carbs

184

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 31 ingredients. The key ingredients include: 3 tablespoons cinnamon, 3 tablespoons ancho chile powder, 3 tablespoons pasilla chile powder, 3 tablespoons ground cumin, and more.

Yes, Roasted Poussin with Sixteen Spices with Caramelized Mango-Garlic Sauce with Fried Plantains falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Poussin with Sixteen Spices with Caramelized Mango-Garlic Sauce with Fried Plantains

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