| | SPICE RUB |
| 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 |
| | MOFONGO |
| 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 |
| | FOR THE BEANS |
| 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 |
| | FOR THE CHICKEN |
| 4 | | Skin on chicken breasts |
| 1/4 | c | Cornmeal |
| 1/4 | c | Flour |
| | Salt and pepper, as desired |
