Roasted Chicken Mofongo with Black Beans

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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

Mofongo:

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