Roasted chicken mofongo with black beans

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:

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