Friday, August 26, 2016

spicy cuban mojo chicken with mango-avocado salsa


  • Servings: 4
  • 1 teaspoon cumin seed
  • 3 cloves garlic, chopped
  • 1 fresh red chile pepper, chopped
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil
  • 5 teaspoons orange juice
  • 5 teaspoons lemon juice
  • 2 (8 ounce) boneless, skinless chicken breast halves
  • 2 tablespoons olive oil
  • 1/2 cup orange juice
  • 1 teaspoon lime zest
  • 1 teaspoon honey
  • 1 teaspoon sweet soy sauce
  • 1/4 cup cold, unsalted butter, cut into pieces
  • 1/2 cup diced mango
  • 1/2 avocado
  • chopped fresh cilantro to taste
  • chopped fresh parsley to taste


    Preparation Time: 40 mins Cook Time: 25 mins Ready Time: 3 hrs 35 mins

  • toast the cumin seeds in a dry skillet over medium-high heat until fragrant, about 2 minutes. place the cumin seeds, garlic, chile pepper, salt, olive oil, orange juice, and lemon juice into the bowl of a blender; grind to a coarse paste. toss the chicken with the marinade, then place into the refrigerator, and allow to marinate for about 2 1/2 hours.
  • preheat oven to 350 degrees f (175 degrees c).
  • heat a skillet over medium-high heat. cook the chicken for 2 to 3 minutes on each side until browned. place into the oven, and cook until the juices run clear, about 8 minutes. when the chicken is done, remove, cover with foil, and allow to rest for 3 to 5 minutes.
  • while the chicken is in the oven, whisk together the olive oil, orange juice, lime zest, honey, and soy sauce in a skillet over medium-high heat. simmer until the orange juice has reduced to 1/3 of original volume and is beginning to get thick and syrupy. once thick, remove from heat, and whisk in the butter pieces one at a time until melted; set aside.
  • to serve, place chicken on the plate and sprinkle with mango and avocado. drizzle with the sauce, and garnish with cilantro and parsley.

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