My Black Garlic is finally finished with 40 days of fermenting this weekend! When it was starting to get close I started to brainstorm dishes I could make with these precious, dark, earthy bundles of deliciousness.
Black Garlic butter, Black Garlic infused sea salt, Black Garlic mayo…
You get the idea…
Black Garlic Chicken with Black Rice & Black Beans
Even though Black Garlic & Black Rice are technically Asian in origin, this recipe is actually Latin in inspiration, specifically Cuban. Call it my own weird fusion cuisine.
For the chicken:
- 8-10 pieces of chicken (I used legs & thighs)
- 1 head of black garlic, peeled and pureed to a paste
- 1 C orange juice
- 1 tbsp Kosher salt
- 1 tsp ground black pepper
- 1 tsp dried oregano
- 1 tsp ground cumin
- Combine garlic, OJ, salt, pepper, & spices. Whisk together to make a marinade.
- Spread chicken pieces in a single layer in a 13″X9″ baking dish. Pour marinade over chicken. Cover with plastic wrap & let marinate overnight.
- Heat oven to 450F.
- Roast the chicken in the lower part of the oven 45 mins-1 hr, spooning the sauce over the chicken during the last 10 mins of cook-time.
Fun Facts about Black Rice:
- Black rice is black because of the outer coating of black bran on the grain.
- Black rice is a “superfood” & has more antioxidants than blueberries.
- Black Rice looks purple when it’s cooked.
- Black Rice is also known as “tribute rice”, “longevity rice”, and my personal favorite, “forbidden rice” (Remember Lambada, the forbidden dance?) because it was reserved for the Emperors of ancient China.
I’m cooking my inaugural pot of Black Rice according to the package instructions:
- Place 1 C of rice in a saucepan.
- Add 1 3/4 C water, bring to a boil & stir.
- Reduce heat (to low) and simmer 35-45 mins.
- Remove from heat & allow to stand covered for 5 mins.
- Fluff with a fork & serve.
Slow-Cooked Black Beans Cuban-Style:
Dried beans take a little more prep than canned ones, but they are always much cheaper. Like double the amount for the same price. The soaking & rinsing are instructions you can use any time you are cooking dried beans. There is a quick method with boiling, but I have never had good results with it…
- 1 pound bag dried black beans
- 1/4 C sofrito
- 1 hamhock
- 1 1/2 tsp ground cumin
- 1 tsp dried oregano
- 2 packets Sazon Goya seasoning
- 2 bay leaves
- 4 C chicken stock
- 1 tbsp red wine vinegar
- salt & pepper, to taste
- Pour the dried beans into a large bowl and cover with water. Put the bowl in the fridge 8 hours or overnight to soak.
- Before using your soaked beans, rinse them thoroughly, and pick out anything that looks funky (pebbles etc).
- Put your soaked beans into a large pot and add sofrito, hammock, spices,and bay leaves. Pour the chicken stock over the beans.
- Bring the beans to a boil over high heat, then reduce heat to medium-low. Cover and simmer the beans 2 hours, or until tender.
- When the beans are cooked, season with the vinegar, salt, and pepper.