M.I.C. Chicken and Plantain Dumplings
by Chef Mikel Anthony


This recipe is part of the Chef’s Roll Test Kitchen, in partnership with MIC Food® and FOH. To watch it being made, and to learn how to make other dishes, check out Chef’s Roll Test Kitchen on Youtube, Facebook, and ChefsRoll.com.

 



CHICKEN

INGREDIENTS

  • 1 whole chicken back removed and butterflied
  • Salt
  • Pepper
  • 1 tbs Paprika
  • 1 tbs Chili spice
  • 1 tbs Cumin
  • 1 tbs Mediterranean spice

METHOD

  1. Roast in oven at 200-300f until cooked 155f and tender. Cool and remove from bones. 

BROTH

INGREDIENTS

  • Chicken bones (including back)
  • 2 bay leaves
  • 1 garlic bulb
  • 1 qt water
  • 1 large carrot or a 3-4 small
  • Greens from 1 leek (use white half for melted leeks in another dish)

METHOD

  1. I prefer putting everything in an electronic pressure cooker for 30 minutes and strain. Or you can simmer in a pot for 45 minutes. Strain, season, and reserve liquid. 

DUMPLINGS 

INGREDIENTS

  • 1 egg
  • 2 cups plaintain mash from MIC Food® or 2 whole cooked and mashed
  • 1 cup flour 1 tsp baking powder
  • Salt
  • Pepper

METHOD

  1. Poach in salted water or broth, gently for 1-2 minutes

GARNISH

INGREDIENTS

  • 1 bunch of Cilantro
  • 1 bunch of Dandelion
  • 1 bunch of Broccoli rabe
  • 2 Limes

METHOD

  1. Saute broccoli rabe and dandelion.  Finish Dish with cilantro and lime juice. 


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