Recipe courtesy of Bobby Flay

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

Getting reviews...
Save Recipe
  • Total: 1 hr 45 min
  • Prep: 1 hr 15 min
  • Cook: 30 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Sixteen Spice Chicken:

Caramelized Mango Sauce:

Directions

  1. For the 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.
  2. For the 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.
  3. For the 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.
9m Easy 99%
CLASS
Michael Solomonov

Twice Fried Chicken

16m Intermediate 97%
CLASS
10m Easy 99%
CLASS
Dan Churchill

Cast-Iron Elote

9m Easy 99%
CLASS
14m Easy 99%
CLASS
22m Intermediate 99%
CLASS
33m Easy 98%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now