Crispy Chicken Havana with Sautéed California Avocado Recipe from Cuba

Ingredients

• 12 baby chickens (poussin) or boneless chicken breasts
• spice rub (recipe follows)
• 12 california avocados (about 6 lb (2.72 kg))
• vegetable oil (as needed)
• 12 slices foie gras (1 to 2 oz (57 g) each)
• tomatillo sauce (recipe follows)
• 1 qt (946 ml) mixed grilled vegetables ( bell pepper , poblano chile )
• cumin -scented black beans (recipe follows)
• red wine sauce (recipe follows)
• Crispy fried plantain ring (recipe follows)
• cilantro sprigs as needed for garnish
• 12 fresh limes , cut into 1 inch cubes