Roasted Poussin With Sixteen Spices With Caramelized Mango-Garlic Sauce With Fried Plantains
Serves: 2
Amos O'Hara
1 January 1970
Based on User reviews:
52
Spice
45
Sweetness
53
Sourness
36
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 tbsps
Cinnamon3 tbsps
Ancho Chile (powder)3 tbsps
Chile (pasilla powder)3 tbsps
Ground Cumin3 tbsps
Ground Coriander3 tbsps
Ground Ginger1 tbsp
Ground Cloves1 tbsp
Fennel Seed (ground)2 tbsps
Garlic Powder2 tbsps
Onion Powder1 tbsp
Spice (all)1 tsp
Chile De Arbol3 tbsp
Brown Sugar2 tbsps
Kosher Salt2 tbsps
Ground Black Pepper (coarsely)1 tsp
Cayenne Pepper2 tbsps
Olive Oil8 cups
Chicken Stock4 cloves
Garlic (coarsely chopped)1 cup
Light Brown Sugar2 tbsps
Cilantro (chopped)1
Salt2 cups
Peanut OilDirections:
1
Preheat oven to 400 degrees F
2
Combine the spices in a medium bowl
3
Brush each poussin with oil and rub the spice mixture over the entire bird
4
In a hot large saute pan sear all sides of poussin, until golden
5
Place the birds on a rack over a baking sheet and roast the birds for 25 to 30 minutes, until just cooked through
6
Let rest 10 minutes before serving
7
Place stock in a medium saucepan over high heat and reduce to 4 cups
8
Heat oil in a medium saucepan over medium heat, add the onions and cook until soft
9
Add the roasted garlic and cook for 1 minute
10
Add the mango, and cook for 2 minutes
11
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
12
Place the mixture, in batches, in a blender and blend until smooth
13
Strain the mixture into a clean saucepan, whisk in the roasted garlic and cook for 10 to15 minutes until reduced and slightly thickened
14
Stir in the cilantro and season with salt and pepper to taste
15
Heat oil in a cast iron skillet to 365 degrees F
16
Fry the plantains in batches until golden brown
17
Remove them with a slotted spoon to a plate lined with paper towels and season with salt to taste