Cuban-Style Grilled Mojo Chicken with Greens, Avocados and Mangoes
Preparation
Make dressing:
Whisk vegetable oil, orange juice, orange peel, honey and soy sauce in
small bowl to blend. Season dressing to taste with salt and pepper.
(Dressing can be prepared 1 day ahead. Cover and refrigerate.)
Make chicken:
Stir cumin seeds in heavy medium skillet over medium-high heat until
seeds are fragrant and slightly darker in color, about 2 minutes.
Transfer seeds to medium bowl. Add minced garlic, minced chili and salt
to seeds; mash mixture with back of fork to form coarse paste. Heat
olive oil in same skillet over medium-high heat until very hot, about 2
minutes. Pour hot olive oil over garlic mixture; stir to blend. Let
stand 15 minutes. Whisk in orange juice and lime juice. Pour marinade
into 13x9x2-inch glass baking dish and cool. Add chicken to marinade;
turn to cnd cool. Add chicken to marinade; turn to coat. Cover chicken
and refrigerate at least 1 hour and up to 3 hours.
Combine mangoes and avocados in medium bowl. Add 6 tablespoons dressing
and toss to coat.
Prepare barbecue (medium-high heat). Remove chicken from marinade; discard marinade. Grill chicken until cooked through, about 5 minutes per side. Transfer chicken to work surface. Let stand 5 minutes. Cut each chicken piece crosswise into 1/3-inch-thick slices.
Place lettuces in large bowl. Toss with enough dressing to coat thoroughly. Season to taste with salt and pepper; mound lettuces on 6 plates. Arrange 1 sliced chicken piece atop lettuces on each plate. Spoon mangoes and avocados alongside chicken. Sprinkle salads with cashews. Serve, passing any remaining dressing separately.
Source: Bon Appétit, September 1997
Servings: Makes 6 main-course servings.
Ingredients
For dressing:
1 cup plus 2 tablespoons vegetable oil
3/4 cup orange juice
1 tablespoon (packed) grated orange peel
1 tablespoon honey
1 tablespoon soy sauce
For chicken:
2 teaspoons cumin seeds
6 large garlic cloves, minced
1 large serrano chili, stemmed, minced
1/2 teaspoon salt
3/4 cup olive oil
3 tablespoons orange juice
3 tablespoons fresh lime juice
6 skinless boneless chicken breast halves
2 large firm but ripe mangoes, peeled, pitted, cut into 1/2-inch pieces
2 large avocados, peeled, pitted, cut into 1/2-inch pieces
10 ounces mixed baby lettuces
3/4 cup roasted salted cashews
