Spicy Cuban Mojo Chicken With Mango Avocado Salsa

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Every time i make it someone asks for the recipe.

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Steps

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Toast the cumin seeds in a dry skillet over medium-high heat until fragrant , about 2 minutes.

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Place the cumin seeds , garlic , chile pepper , salt , olive oil , orange juice , and lemon juice into the bowl of a blender.

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Grind to a coarse paste.

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Toss the chicken with the marinade , then place into the refrigerator , and allow to marinate for about 2 1 / 2 hours.

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Preheat oven to 350 degrees f.

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Heat a skillet over medium-high heat.

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Cook the chicken for 2 to 3 minutes on each side until browned.

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Place into the oven , and cook until the juices run clear , about 8 minutes.

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When the chicken is done , remove , cover with foil , and allow to rest for 3 to 5 minutes.

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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.

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Simmer until the orange juice has reduced to 1 / 3 of original volume and is beginning to get thick and syrupy.

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Once thick , remove from heat , and whisk in the butter p.

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Ingredients

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cumin seed, garlic cloves, red chili pepper, salt, olive oil, orange juice, lemon juice, boneless skinless chicken breast halves, lime zest, honey, sweet soy sauce, unsalted butter, mango, avocado, fresh cilantro, fresh parsley