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

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

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

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Ingredients

Count

Nutrition

1781

Calories

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Ingredients:

Serving

3 tbsp cinnamon
3 tbsp ancho chile powder
3 tbsp pasilla chile powder
3 tbsp ground cumin
3 tbsp ground coriander
3 tbsp ground ginger
1 tbsp ground cloves
1 tbsp ground fennel seed
2 tbsp garlic powder
2 tbsp onion powder
1 tbsp all spice
1 tsp chile de arbol
3 tbsp brown sugar
2 tbsp kosher salt
2 tbsp coarsely ground black pepper
1 tsp cayenne pepper
olive oil
4 poussin , 1 1/2 lb each
8 cups chicken stock
2 tbsp 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 tbsp chopped cilantro
salt and freshly ground pepper
4 green plantains, peeled and sliced on bias into 2-inch pieces
2 cups peanut oil
salt

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1781.41 Kcal (7458 kJ)
Calories from fat	1279.15 Kcal
		% Daily Value*
Total Fat	142.13g	219%
Cholesterol	14.4mg	5%
Sodium	1600.63mg	67%
Potassium	1097.6mg	23%
Total Carbs	82.76g	28%
Sugars	50.8g	203%
Dietary Fiber	10.18g	41%
Protein	52.32g	105%
Vitamin C	42.8mg	71%
Vitamin A	2.1mg	69%
Iron	6mg	34%
Calcium	222.3mg	22%

Amount Per 100 g
Calories	188.42 Kcal (789 kJ)
Calories from fat	135.3 Kcal
		% Daily Value*
Total Fat	15.03g	219%
Cholesterol	1.52mg	5%
Sodium	169.3mg	67%
Potassium	116.1mg	23%
Total Carbs	8.75g	28%
Sugars	5.37g	203%
Dietary Fiber	1.08g	41%
Protein	5.53g	105%
Vitamin C	4.5mg	71%
Vitamin A	0.2mg	69%
Iron	0.6mg	34%
Calcium	23.5mg	22%

* 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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