Roasted Chicken Mofongo With Black Beans

Recipe Ingredients

		Spice Rub
2 teaspoons	10ml	Cumin seeds
2		Black peppercorns
1 teaspoon	5ml	Yellow mustard seeds
1 teaspoon	5ml	Cloves
1 teaspoon	5ml	Finely-ground dried chilies, such as
		Habaneros which are my choice
1 teaspoon	5ml	Dried ginger
1 teaspoon	5ml	Ground cinnamon
2 teaspoons	10ml	Dark brown sugar
1 teaspoon	5ml	Salt
		Mofongo
1		Very ripe plantain - peeled, and
		Cut into 1/2" size pieces
2 oz	56g	Foie gras - cut into small pieces
2 oz	56g	Butter - cut into small pieces
		Salt - to taste
		Freshly-ground black pepper - to taste
		For The Beans
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Butter
6		Garlic cloves - peeled, sliced thin
2		Jalapeños - stemmed, seeded,
		And minced
2		Carrots - peeled, and (large)
		Chopped medium
1		Celery stalk - chopped medium (large)
1		Red onion - chopped medium (medium)
2		Bay leaves - broken
1 tablespoon	15ml	Ground black peppercorns
1 teaspoon	5ml	Cayenne
1/4 cup	59ml	Spanish sherry wine vinegar
1/2 cup	118ml	Sherry
1 cup	160g / 5.6oz	Black beans - rinsed, picked over
		For stones, and soaked overnight
7 cups	1659ml	Chicken stock
		For The Chicken
4		Skin-on chicken breasts
1/4 cup	15g / 0.5oz	Cornmeal
1/4 cup	15g / 0.5oz	Flour
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Spice rub: 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. (Yields 1/4 cup)

Mofongo: 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.

For the beans: Heat the olive oil and butter in a large saucepan until the butter is foamy. Add the garlic and jalapeños. 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: 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.

This recipe yields 4 servings.

Source:
CHEF DU JOUR - (Show # DJ-9362) - from the TV FOOD NETWORK

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