1 black bean mango salsa; (below)
1 lb taro; (peeled), cut 1/8 in julienne
1 canola oil for frying; (about 1 quart)
4 chicken breast halves; (skin-on)
1 salt to taste
1 fresh ground pepper to taste
2 tb olive oil
1 sm bunch fresh chives; for garnish
“Black Bean Mango Salsa”
1/2 c dried black beans; rinsed
2 tb olive oil
1/2 c onion; diced
1/2 c red bell pepper; seeded and diced
1/4 c celery; diced
1/8 ts ground cumin
1/8 ts red chile powder; (pure)
1/8 ts cayenne
1 salt & fresh ground pepper to taste
2 tb red wine vinegar
1/2 c mango (or papaya); diced
1/2 c watermelon; diced
Prepare the black bean mango salsa and set aside.
Instructions for preparing mango salsa: Put the beans in a sauce pan
with enough water to cover by 1 or 2 inches, Bring to a boil, reduce the
heat, and simmer, covered, until tender, about 45 minutes to 1 hour.
Stir the beans occasionally and add more water if necessary. Strain and
reserve.
Heat the olive oil in a saute pan and lightly brown the onion over
medium high heat, Stir in the bell pepper, celery, cumin, chile powder,
and cayenne, and saute for 1 minute. Transfer to a stainless steel bowl
and season with salt and pepper. Add the cooked beans and the remaining
ingredients; toss well to combine. Chill. If you are preparing the salsa
ahead of time, add the mango and watermelon just before serving.
Soak the taro in a bowl of cold water for 30 minutes, Rinse well under
running water, drain, and pat dry. Heat the oil in a deep fryer or large
saucepan. When the oil is hot, deep fry the taro over high heat for 2 to
3 minutes, until crispy and golden brown. Remove and drain on paper
towels.
Prepare the grill. Season the chicken with salt and pepper, and coat
with the olive oil. Grill for about 5 minutes per side for medium
doneness. To serve, place about 3/4 cup of the black bean mango salsa in the
center of each serving plate. Slice the chicken and stack the slices on top of the salsa. Top with the taro fries and garnish with the chives.
