Roasted Chicken Mofongo with Black Beans
- Spice rub:
- 2 teaspoons cumin seeds
- 2 black peppercorns
- 1 teaspoon yellow mustard seeds
- 1 teaspoon cloves
- 1 teaspoon dried chilies (finely ground) i.e. habaneros are my choice
- 1 teaspoon dried ginger
- 1 teaspoon ground cinnamon
- 2 teaspoons dark brown sugar
- 1 teaspoon salt
- 1 very ripe plantain, peeled and cut into 1/2-inch size pieces
- 2 ounces foie gras, cut into small pieces
- 2 ounces butter, cut into small pieces
- Salt and pepper, to taste
- For the beans:
- 2 tablespoons olive oil
- 2 tablespoons 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 tablespoon ground black peppercorns
- 1 teaspoon 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
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 cupMofongo:
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 tasteFor 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.
Recipe Courtesy of Norman Van Aken
Recipe courtesy of Robin Miller