Manabí-Style Chicken in Cocoa-Mandarin Sauce with Green Plantain Dumplings and Warm Lupin Salad

Instructions

1. 1

   1. Season the chicken thighs with 4 g (3/4 tsp) salt, black pepper, cumin, and oregano. Let them rest for 10 minutes while you prepare the other ingredients.

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   2. Place the green plantain pieces in a pot with 1000 ml (4 cups) water and 2 g (1/4 tsp) salt. Cook over medium heat for 18 to 20 minutes, until tender but not falling apart. Drain well.

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   3. While the plantains cook, heat 15 ml (1 tbsp) achiote oil in a wide skillet over medium heat. Brown the chicken for 3 to 4 minutes per side until nicely colored. Remove and set aside.

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   4. In the same skillet, add the chopped red onion and half of the garlic. Sauté for 3 minutes. Add the cocoa powder and ground peanuts, stir for 30 seconds, then pour in the mandarin juice and chicken broth. Stir until combined.

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   5. Return the chicken to the skillet, cover partially, and cook over medium-low heat for 18 to 22 minutes, until the chicken is tender and the sauce thickens slightly. Adjust with 2 g (1/4 tsp) salt if needed.

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   6. Mash the hot cooked plantains with the butter and a pinch of salt until you have a smooth dough. Shape into 12 compact dumplings with lightly moistened hands.

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   7. Heat the remaining 15 ml (1 tbsp) achiote oil in another skillet. Sear the plantain dumplings for 2 to 3 minutes, turning them so they brown on several sides. Keep warm.

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   8. For the warm salad, combine the cooked lupini beans, sliced red onion, remaining garlic, lemon juice, and half the cilantro in a bowl. Let sit for 5 minutes so the onion softens slightly.

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   9. Transfer the lupini mixture to a small skillet and warm it over low heat for 2 minutes, just until lightly warm. Turn off the heat and fold in the crumbled fresh cheese.

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    10. Serve a bed of lettuce leaves on each plate. Spoon over the warm lupini salad, then add the chicken with plenty of cocoa-mandarin sauce, and serve 3 green plantain dumplings per portion. Finish with the remaining cilantro on top.

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    11. If you prefer to finish the dumplings in the oven, place them on a lightly greased tray and bake at 400°F (200°C) for 8 minutes after searing so they become firmer.