| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Spanish |
Chef, Du, Jour |
4 |
Servings |
INGREDIENTS
| 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 |
| 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 |
| 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 |
| 4 |
|
Skin on chicken breasts |
| 1/4 |
c |
Cornmeal |
| 1/4 |
c |
Flour |
|
|
Salt and pepper, as desired |
INSTRUCTIONS
SPICE RUB
MOFONGO
FOR THE BEANS
FOR THE CHICKEN
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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