CUBAN MOJO CHICKEN RECIPE
3 h Prep, 15 min Cook
This Mojo (Pronouced MO-HO) chicken has what I would describe as a tangy, zesty taste to it. In other words, if you’re a fan of fruit flavours, you will not be disappointed with this dish.
Cuban mojo chicken with a citrus dressing, can serve with rice and black beans or roasted veggies.
- For the marinate
- For the dressing
Toast the cumin seeds in a dry skillet over medium heat until the flavours release. This should take roughly 2 minutes. Place the cumin seeds, pink salt, garlic and grind into a coarse paste.
Heat the olive oil in the same skillet until very hot and pour over the paste. Give the mixture a generous stir and blend.
Let the mixture stand for 10-15 minutes and then whisk in the orange juice and lime juice.
Toss the chicken into a zip lock bag with the marinade, then store in the refrigerator to marinate for 3 hours.
Preheat oven to 180 degrees celsius (gas mark 4).
Heat a skillet over medium heat. Sear the chicken for 3-4 minutes on each side until browned.
Foil wrap the chicken and roast for 8-10 minutes. When the chicken is done, remove foil, and allow to cool for 5 minutes.
While the chicken is in the oven, whisk together the olive oil, orange juice, lime zest, coconut nectar, and aminos in a skillet over medium heat. Simmer until the dressing has reduced to a thick syrup.
Remove from heat and drizzle chicken.
Serving Size 637 g
|Amount Per Serving|
|Calories 776 cals||39%|
|% Daily Value*|
|Kilojoules 3269 kJ||39%|
|Fat 34.7 g||53%|
|Sodium 913.8 mg||40%|
|Carbohydrate 62.2 g||21%|
|Protein 53.6 g||107%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|