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Roasted Poussin with Sixteen Spices with Caramelized Mango-Garlic Sauce with Fried Plantains
FOOD NETWORK31Ingredients
┅Seconds
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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. canela
- 3 Tbsp. ancho chile powder
- 3 Tbsp. chile powder (pasilla)
- 3 Tbsp. ground cumin
- 3 Tbsp. ground coriander
- 3 Tbsp. ground ginger
- 1 Tbsp. ground cloves
- 1 Tbsp. ground fennel seed
- 2 Tbsp. garlic powder
- 2 Tbsp. onion powder
- 1 Tbsp. all-spice
- 1 tsp. chile de arbol
- 3 Tbsp. brown sugar
- 2 Tbsp. kosher salt
- 2 Tbsp. coarsely ground black pepper
- 1 tsp. cayenne pepper
- olive oil
- 4 poussin (1 1/2 pounds each)
- 8 cups chicken stock
- 2 Tbsp. olive oil
- 1 Spanish onion (coarsely chopped)
- 4 cloves garlic (coarsely chopped)
- 1 mango (large ripe, peeled, pitted and coarsely chopped)
- 1/4 cup light brown sugar
- 6 cloves roasted garlic (smashed to a paste)
- 2 Tbsp. chopped cilantro
- salt
- freshly ground pepper
- 4 green plantains (peeled and sliced on bias into 2-inch pieces)
- 2 cups peanut oil
- salt
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