Mojo Chicken with Mango-Avocado Salsa

Chicken, Cuba, International Cuisine





1 tsp Cumin seed
3 Garlic cloves, crushed
1 Red Habanero, chopped
¼ tsp Salt Flakes
2 tbls Olive oil
5 tsp Orange juice
5 tsp Lemon juice
2 boneless, skinless Chicken breast halves
2 tbls Olive oil
½ cup Orange juice
1 tsp Lime zest
1 tsp Honey
1 tsp Kecap Manis
¼ unsalted Butter, cut into pieces
½ cup Mango diced
1/2 Avocado
¼ cup Coriander
¼ cup Parsley


  1. Toast the Cumin seeds in a pan over medium-high heat until fragrant, about 2 mins. Place the Cumin seeds, Garlic, Habanero, 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 2 1/2 hours.
  2. Preheat oven to 175 c.
  3. Heat a pan 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.
  4. While the Chicken is in the oven, whisk the Olive oil, Orange juice, Lime zest, Honey, and Kecap Manis in a pan 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.
  5. To serve, place Chicken on the plate and sprinkle with Mango and Avocado. Drizzle with the sauce, and garnish with Coriander and Parsley.