3 tablespoons cinnamon |
3 tablespoons ancho chile powder |
3 tablespoons pasilla chile powder |
3 tablespoons ground cumin |
3 tablespoons ground coriander |
3 tablespoons ground ginger |
1 tablespoon ground cloves |
1 tablespoon ground fennel seed |
2 tablespoons garlic powder |
2 tablespoons onion powder |
1 tablespoon all spice |
1 teaspoon chile de arbol |
3 tablespoon brown sugar |
2 tablespoons kosher salt |
2 tablespoons coarsely ground black pepper |
1 teaspoon cayenne pepper |
olive oil |
4 poussin, 1 1/2 pounds each |
8 cups chicken stock |
2 tablespoons olive oil |
1 spanish onion, coarsely chopped |
4 cloves garlic, coarsely chopped |
1 large ripe mango, peeled, pitted and coarsely chopped |
1/4 cup light brown sugar |
6 cloves roasted garlic, smashed to a paste |
2 tablespoons chopped cilantro |
salt and freshly ground pepper |
fried plantains |
4 green plantains, peeled and sliced on bias into 2-inch pieces |
2 cups peanut oil |
salt |