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Name: Roasted Chicken Mofongo with Black Beans
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4
Cuisine: American
Ingredients: 1 ts Dried ginger; 2 oz Foie gras cut into small; 1 ts Yellow mustard seeds; 2 Bay leaves broken; 1 ts Ground cinnamon; 2 ts Dark brown sugar; 2 Jalapenos stem and seeds; 1 ts Cayenne; 2 ts Black peppercorns; 7 c Chicken Stock; 1 Ripe plantain peeled and; 2 lg Carrots peeled and chopped; Salt and pepper to taste; 1 lg stalks celery chopped medium; 1/2 c Sherry; 1 ts Salt; 2 oz Butter cut into small; 2 tb olive oil; 1 md Red onion chopped medium; 1/4 c Spanish Sherry wine vinegar; 4 Skin on chicken breasts; 1/4 c Flour; 6 cloves garlic peeled and chopped; Salt and pepper as desired; 1 tb Ground black peppercorns; 1 c Black beans rinsed, picked; 2 ts Cumin seeds; 1 ts Cloves; 2 tb Butter; 1/4 c Cornmeal

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INGREDIENTS

1 ts Dried ginger
2 oz Foie gras ; cut into small
1 ts Yellow mustard seeds
2 Bay leaves ; broken
1 ts Ground cinnamon
SPICE RUB
2 ts Dark brown sugar
2 Jalapenos ; stem and seeds
1 ts Cayenne
2 ts Black peppercorns
7 c Chicken Stock
1 Ripe plantain ; peeled and
2 lg Carrots ; peeled and chopped
Salt and pepper ; to taste
1 lg stalks celery ; chopped medium
1/2 c Sherry
1 ts Salt
2 oz Butter ; cut into small
2 tb olive oil
1 md Red onion ; chopped medium
FOR THE CHICKEN
FOR THE BEANS
1/4 c Spanish Sherry wine vinegar
4 Skin on chicken breasts
1/4 c Flour
6 cloves garlic ; peeled and chopped
Salt and pepper ; as desired
1 tb Ground black peppercorns
MOFONGO
1 c Black beans ; rinsed, picked
2 ts Cumin seeds
1 ts Cloves
2 tb Butter
1/4 c Cornmeal
1 ts Dried chilies ; (finely

Servings

INSTRUCTIONS

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.

NOTES

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Roasted Chicken Mofongo with Black Beans

1 ts Dried ginger
2 oz Foie gras cut into small
1 ts Yellow mustard seeds
2 Bay leaves broken
1 ts Ground cinnamon
 SPICE RUB
2 ts Dark brown sugar
2 Jalapenos stem and seeds
1 ts Cayenne
2 ts Black peppercorns
7 c Chicken Stock
1 Ripe plantain peeled and
2 lg Carrots peeled and chopped
 Salt and pepper to taste
1 lg stalks celery chopped medium
1/2 c Sherry
1 ts Salt
2 oz Butter cut into small
2 tb olive oil
1 md Red onion chopped medium
 FOR THE CHICKEN
 FOR THE BEANS
1/4 c Spanish Sherry wine vinegar
4 Skin on chicken breasts
1/4 c Flour
6 cloves garlic peeled and chopped
 Salt and pepper as desired
1 tb Ground black peppercorns
 MOFONGO
1 c Black beans rinsed, picked
2 ts Cumin seeds
1 ts Cloves
2 tb Butter
1/4 c Cornmeal
1 ts Dried chilies (finely

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" <BIRCHCREEK@msn.com> on  Mar 3, 97.

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Nutrition

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Serving Size: 1 Serving (1313g)
Recipe Makes: 4

Calories: 1234
Calories from Fat: 584 (47%)

Amt Per Serving		% DV

	Total Fat 64.9g	87 %
	Saturated Fat 28.2g	141 %
	Monounsaturated Fat 24.3g
	Polyunsanturated Fat 7.3g
Cholesterol 234mg		72 %
Sodium 1742.4mg		60 %
Potassium 2144.1mg		56 %
Total Carbohydrate 88.3g		26 %
	Dietary Fiber 11.3g	45 %
	Sugars, other 77g
Protein 68.6g		98 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1234

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