Roasted chicken mofongo with black beans
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 2 | tablespoons | Butter |
| 6 | Cloves of garlic, peeled and | |
| Thinly sliced | ||
| 2 | Jalapenos, stem and seeds | |
| Discarded, minced | ||
| 2 | larges | 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 |
| ¼ | cup | Spanish Sherry wine vinegar |
| ½ | cup | Sherry |
| 1 | cup | Black beans, rinsed, picked |
| Over for stones and soaked | ||
| Overnight | ||
| 7 | cups | Chicken stock |
| 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 chicken: | ||
| 4 | Skin on chicken breasts | |
| ¼ | cup | Cornmeal |
| ¼ | cup | Flour |
| Salt and pepper, as desired | ||
Directions
For the beans: