M.I.C. Food 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.
CHICKEN
INGREDIENTS
- 1 ea. Whole chicken, back removed and butterflied
- Salt
- Pepper
- 1 tbs. Paprika
- 1 tbs. Chili spice
- 1 tbs. Cumin
- 1 tbs. Mediterranean spice
METHOD
- Roast in oven at 200-300 F until cooked 155 F and tender.
- Cool and remove from bones.
BROTH
INGREDIENTS
- Chicken bones (including back)
- 2 ea. Bay leaves
- 1 ea. Garlic bulb
- 1 qt. Water
- 1 ea. Large carrot OR 3-4 ea. small carrots)
- Greens from 1 leek (use white half for melted leeks in another dish)
METHOD
- 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 ea. Egg
- 2 cups Plantain mash from MIC Food® (or 2 whole cooked and mashed)
- 1 cup Flour
- 1 tsp. Baking powder
- Salt
- Pepper
METHOD
- Poach in salted water or broth, gently for 1-2 minutes.
GARNISH
INGREDIENTS
- 1 ea. Cilantro bunch
- 1 ea. Dandelion bunch
- 1 ea. Broccoli rabe bunch
- 2 ea. Limes
METHOD
- Saute broccoli rabe and dandelion. Finish the dish with cilantro and lime juice.
