Yield: 4 servings
|Toast and grind the cumin,|
|Black pepper, mustard seeds,|
|Cloves Now mix them with the|
|Chilies, ginger, cinnamon|
|And brown sugar.|
|Store until needed.|
Yield ¼ 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.
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.
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.
Yield: 4 servings
Note: A warm fruit chutney is a nice addition to this dish.