Roasted Chicken Mofongo With Black Beans
Serves: 6
Santos Walker
1 January 1970
Based on User reviews:
55
Spice
47
Sweetness
43
Sourness
45
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tsps
Cumin Seed1 tsp
Yellow Mustard Seed1 tsp
Clove1 tsp
Dried Ginger1 tsp
Ground Cinnamon2 tsps
Dark Brown Sugar1
Salt2 tbsps
Butter2 tbsps
Olive Oil6 cloves
Garlic (peeled and thinly sliced)1 large
Celery (stalk, chopped medium)1 medium
Red Onion (chopped medium)1 tsp
Cayenne1 cup
Sherry7 cups
Chicken StockDirections:
1
Toast and grind the cumin, black pepper, mustard seeds, coriander and cloves
2
Now mix them with the chilies, ginger, cinnamon and brown sugar
3
Store until needed Yield: 1/4 cup Heat a saute pan until quite hot
4
Now add some peanut oil and fry the plantain pieces until they are quite dark on all sides
5
Remove them to paper toweling to drain
6
Now place the cooked plantains in a bowl and mash in the foie gras and the butter
7
Season to taste; Heat the olive oil and butter in a large saucepan until the butter is foamy
8
Add the garlic and jalapenos
9
Stir
10
Now add the remaining vegetables and allow to caramelize
11
Now add the spices and stir
12
Add the Spanish Sherry wine vinegar and Sherry and stir again
13
Allow to reduce by half
14
Now add the beans and chicken stock
15
Bring to a boil and skim as necessary
16
Lower the heat so that its a high simmer until the beans are just cooked, (about 1 hour)
17
Strain and reserve the beans in a bowl
18
Return the stock/bean broth mixture to the fire and cook down until almost syrupy
19
Pour it over the beans and reserve
20
Season to taste
21
For the chicken: 4 skin on chicken breasts 1/4 cup cornmeal 1/4 cup flour Salt and pepper, as desired Preheat an oven to 400 degrees
22
Cut a pocket in the underside of the chicken and spoon the mofongo into it
23
Cover the pocket back up and season the breast with some of the spice rub
24
Combine the flour and cornmeal with the salt and pepper and dredge the four breasts in that
25
Set aside
26
Heat the black bean sauce back up and keep warm
27
Heat a large heavy skillet and then add some peanut oil into it
28
Begin cooking the breasts, skin side down
29
Allow to get crisp on each side
30
Now place the skillet into the oven and cook approximately 10 minutes
31
Remove and allow to rest for a moment
32
Return the black beans to high heat and season with a touch of the rub, to taste
33
Now place about 3 to 4 ounces of the bean sauce onto 4 warm plates
34
Center the chicken on top of the sauce
35
Serve Note: A warm fruit chutney is a nice addition to this dish