Best Roasted Poussin With Sixteen Spices With Caramelized Mango Garlic Sauce With Fried Plantains Recipes

Roasted Poussin with Sixteen Spices with Caramelized Mango-Garlic Sauce with Fried Plantains image

Provided by Bobby Flay | Bio & Top Recipes

Yield 4 servings

Number Of Ingredients 30

3 tablespoons cinnamon
3 tablespoons ancho chile powder
3 tablespoons pasilla chile powder
3 tablespoons ground cumin
3 tablespoons ground coriander
3 tablespoons ground ginger
1 tablespoon ground cloves
1 tablespoon ground fennel seed
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon all spice
1 teaspoon chile de arbol
3 tablespoon brown sugar
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
1 teaspoon cayenne pepper
Olive oil
4 poussin, 1 1/2 pounds each
8 cups chicken stock
2 tablespoons olive oil
1 Spanish onion, coarsely chopped
4 cloves garlic, coarsely chopped
1 large ripe mango, peeled, pitted and coarsely chopped
1/4 cup light brown sugar
6 cloves roasted garlic, smashed to a paste
2 tablespoons chopped cilantro
Salt and freshly ground pepper
4 green plantains, peeled and sliced on bias into 2-inch pieces
2 cups peanut oil
Salt

Steps:

Preheat oven to 400 degrees F. Combine the spices in a medium bowl. Brush each poussin with oil and rub the spice mixture over the entire bird. In a hot large saute pan sear all sides of poussin, until golden. Place the birds on a rack over a baking sheet and roast the birds for 25 to 30 minutes, until just cooked through. Let rest 10 minutes before serving.
Place stock in a medium saucepan over high heat and reduce to 4 cups. Heat oil in a medium saucepan over medium heat, add the onions and cook until soft. Add the roasted garlic and cook for 1 minute. Add the mango, and cook for 2 minutes. Add the reduced stock and brown sugar and cook slowly over medium heat until the mango is very soft, and falling apart, 30 to 40 minutes. Place the mixture, in batches, in a blender and blend until smooth. Strain the mixture into a clean saucepan, whisk in the roasted garlic and cook for 10 to15 minutes until reduced and slightly thickened. Stir in the cilantro and season with salt and pepper to taste.
Heat oil in a cast iron skillet to 365 degrees F. Fry the plantains in batches until golden brown. Remove them with a slotted spoon to a plate lined with paper towels and season with salt to taste.

Pan Roasted Poussin with Yukon Gold Hash and Bone Marrow Sauce image

Provided by Bobby Flay

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

4 baby chickens (1 to 1 1/2 pounds each)
2 tablespoons olive oil
Salt and freshly ground pepper
3 tablespoons duck fat
5 Yukon gold potatoes, boiled, peeled and cut into 1/2-inch cubes
Salt
2 piquillo peppers, diced
1 roasted poblano pepper, peeled and diced
2 roasted shallots, peeled and diced
1 cup diced serrano ham
2 tablespoons chopped parsley
2 shallots, finely diced
1 cup red wine
1/2 cup ruby port
4 cups chicken stock
1 teaspoon beef bone marrow, diced
Salt and freshly ground pepper

Steps:

Preheat oven to 375 degrees. Heat 2 tablespoons of olive oil in a large saute pan. Season poussin with salt and pepper and sear on both sides until golden brown. Place the pan on a baking sheet and roast in the oven for 10 to 12 minutes, until cooked through. Remove the poussin from the pan and pour off all but 2 tablespoons of the fat.;
Heat the duck fat in a large saute pan over high heat. Add the potatoes, season with salt and pepper and cook until lightly golden brown. Add the remaining ingredients and cook until heated through. Fold in the parsley and reseason with salt and pepper, to taste.;
Place the saute pan with the chicken drippings on the stove and heat until almost smoking. Add the shallots and cook until lightly golden brown. Add the red wine and port and cook until reduced by 3/4. Add the chicken stock and reduce by half. Whisk in the bone marrow and season with salt and pepper, to taste.;