Recipe - Roasted Chicken Mofongo With Black Beans

SPICE RUB
2 teaspoon Cumin seeds
2 teaspoon 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 teaspoon Dark brown sugar
1 teaspoon Salt

MOFONGO
1 Ripe plantain, peeled and
cut into 1/2inch size
pieces
2 ounce Foie gras, cut into small
pieces
2 ounce Butter, cut into small
pieces
Salt and pepper, to taste

FOR THE BEANS
2 tablespoon Olive oil
2 tablespoon Butter
6 Cloves garlic, peeled and
thinly cut or sliced up
2 Jalapenos, stem and seeds
discarded, minced
2 lg Carrots, peeled and chopped,
medium
1 lg Stalk celery, chopped medium
1 md Red onion, chopped medium
2 Bay leaves, broken
1 tablespoon Ground black peppercorns
1 teaspoon Cayenne
One fourth cup Spanish Sherry wine vinegar
One half cup Sherry
1 cup Black beans, rinsed, picked
over for stones and soaked
overnight
7 cup Chicken stock

FOR THE CHICKEN
4 Skin on chicken breasts
One fourth cup Cornmeal
One fourth cup Flour
Salt and pepper, as desired

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.

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.

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.

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.

Yield: 4 servings

Note: A warm fruit chutney is a nice addition to this dish.

Recipe by: CHEF DU JOUR NORMAN VAN AKEN SHOW #DJ9362

Posted to MCRecipe Digest V1 #498 by "Ed Bauman" BIRCHCREEK@msn.com on
Mar 3, 97.