Roasted Chicken Mofongo with Black Beans

Title:
Roasted Chicken Mofongo with Black Beans

Yield:
4 Servings

Categories:
Chef,
Jour




Ingredients:




---------------------------------SPICE
RUB---------------------------------


     2 ts Cumin seeds


     2 ts Black peppercorns


     1 ts Yellow mustard seeds


     1 ts Cloves


     1 ts Dried chilies (finely


          -ground) i.e. habaneros are


          -my choice


     1 ts Dried ginger


     1 ts Ground cinnamon


     2 ts Dark brown sugar


     1 ts Salt





----------------------------------MOFONGO----------------------------------


     1    Ripe plantain, peeled and


          -cut into 1/2-inch size


          -pieces


     2 oz Foie gras, cut into small


          -pieces


     2 oz Butter, cut into small


          -pieces


          Salt and pepper, to taste



-------------------------------FOR
THE BEANS-------------------------------


     2 tb Olive oil


     2 tb Butter


     6    Cloves garlic, peeled and


          -thinly sliced


     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 tb Ground black peppercorns


     1 ts Cayenne


   1/4 c  Spanish Sherry wine vinegar


   1/2 c  Sherry


     1 c  Black beans, rinsed, picked


          -over for stones and soaked


          -overnight


     7 c  Chicken stock



------------------------------FOR
THE CHICKEN------------------------------


     4    Skin on chicken breasts


   1/4 c  Cornmeal


   1/4 c  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 MC-Recipe Digest V1 #498 by "Ed Bauman" 
on


 Mar 3, 97.