Roasted Poussin With Sixteen Spices With Caramelized Mango-Garlic Sauce With Fried Plantains Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1702
FAT
410%
CHOL
7%
SOD
291%

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Ingredients for 4 servings

Salt and freshly ground pepper

1 tablespoon all spice

2 tablespoons coarsely ground black pepper

3 tablespoons ancho chile powder

2 tablespoons onion powder

Fried Plantains

4 poussin, 1 1/2 pounds each

2 tablespoons kosher salt

3 tablespoon brown sugar

2 tablespoons olive oil

3 tablespoons pasilla chile powder

3 tablespoons cinnamon

4 cloves garlic, coarsely chopped

2 tablespoons chopped cilantro

1 large ripe mango, peeled, pitted and coarsely chopped

1 teaspoon chile de arbol

Olive oil

3 tablespoons ground ginger

1 teaspoon cayenne pepper

3 tablespoons ground coriander

4 green plantains, peeled and sliced on bias into 2-inch pieces

1 tablespoon ground fennel seed

1 Spanish onion, coarsely chopped

Salt

3 tablespoons ground cumin

2 tablespoons garlic powder

2 cups peanut oil

6 cloves roasted garlic, smashed to a paste

1/4 cup light brown sugar

8 cups chicken stock

1 tablespoon ground cloves

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