The Anti-Chicken Fingers Movement - Spicy Cuban Mojo Chicken with Mango-Avocado Salsa

Feeling the air of spring might get you thinking of an escape to the Islands. This blend of orange and lime with cilantro brings you one step closer to that dream...if only in your palate. Depending on how your kiddos feel about spicy, add more or half what this recipe calls for.  Serve with whipped sweet potatoes and fresh green asparagus...and enjoy it on your patio table in the fresh air!


Spicy Cuban Mojo Chicken with Mango-Avocado SalsaOriginal Recipe

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

Directions

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.

Buon Appetito!

Leah

The Anti-Chicken Fingers Movement - Grilled Tilapia with Mango Salsa

My friend Allie Clay has inspired me.  She spent the first few years of her daughters' lives in Cyprus.  When I met her, I nodded my head when she told me they had recently lived there - oh yes, Cyprus.  I know it well. But I hadn't a clue and I think I'm fairly good with geography.  Though it helped when she related it with Greece, since my parents were married there (Iraklion, to be specific).  Anyway, I'm admitting that I am now just looking up on a map where Cyprus really is.  What's this got to do with a recipe?  Well, not really anything.  Except I like to share what I learn (see yellow square on my groovy little map) and Allie has inspired me to eat healthier and to add fish to my repertoire.  Her kids have been eating fish since they've been given whole foods and it's one of their favorite dishes.  They (ages 3 and 6) even help her pick out the fish when they go grocery shopping with her. She didn't give me this specific recipe (see original here), but this is one I have enjoyed in the rare instances I have made fish for my family.  Hopefully you'll be seeing more fish recipes from me as I introduce them to my family.  And I'll be sure to let you know which ones come from Mrs. Clay.  

Grilled Tilapia with Mango Salsa



1/3 cup extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
1 clove garlic, minced
1 teaspoon dried basil
1 teaspoon ground black pepper
1/2 teaspoon salt
2 (6 ounce) tilapia fillets

1 large ripe mango, peeled, pitted and diced
1/2 red bell pepper, diced
2 tablespoons minced red onion
1 tablespoon chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 tablespoons lime juice
1 tablespoon lemon juice
salt and pepper to taste

1. Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
2. Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
3. Preheat an outdoor grill for medium-high heat, and lightly oil grate.
4. Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.

Buon Appetito! ~ Leah