Roasted Chicken Mofongo with Black Beans Recipe

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Roasted Chicken Mofongo with Black Beans

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Ingredients:

Serving

2 tsp cumin seeds
2 black peppercorns
1 tsp yellow mustard seeds
1 tsp cloves
1 tsp dried chilies (finely ground ) i.e. habaneros are my choice
1 tsp dried ginger
1 tsp ground cinnamon
2 tsp dark brown sugar
1 tsp salt
1 very ripe plantain, peeled and cut into 1/2-inch size pieces
2 oz foie gras, cut into small pieces
2 oz butter, cut into small pieces
salt and pepper , to taste
2 tbsp olive oil
2 tbsp butter
6 cloves of garlic, peeled and thinly sliced
2 jalapenos, stem and seeds discarded, minced
2 large carrots, peeled and chopped medium
1 large stalk celery, chopped medium
1 medium red onion, chopped medium
2 bay leaves, broken
1 tbsp ground black peppercorns
1 tsp cayenne
1/4 cup spanish sherry wine vinegar
1/2 cup sherry
1 cup black beans, rinsed , picked over for stones and soaked overnight
7 cups chicken stock

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	764.8 Kcal (3202 kJ)
Calories from fat	340.58 Kcal
		% Daily Value*
Total Fat	37.84g	58%
Cholesterol	81.25mg	27%
Sodium	1377.62mg	57%
Potassium	1698.69mg	36%
Total Carbs	74g	25%
Sugars	21.42g	86%
Dietary Fiber	11.81g	47%
Protein	27.16g	54%
Vitamin C	23.2mg	39%
Vitamin A	0.7mg	24%
Iron	4.8mg	27%
Calcium	145.9mg	15%

Amount Per 100 g
Calories	111.39 Kcal (466 kJ)
Calories from fat	49.6 Kcal
		% Daily Value*
Total Fat	5.51g	58%
Cholesterol	11.83mg	27%
Sodium	200.64mg	57%
Potassium	247.4mg	36%
Total Carbs	10.78g	25%
Sugars	3.12g	86%
Dietary Fiber	1.72g	47%
Protein	3.96g	54%
Vitamin C	3.4mg	39%
Vitamin A	0.1mg	24%
Iron	0.7mg	27%
Calcium	21.2mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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