Cuban Mojo Chicken
For a veggie or vegan alternative use Halloumi
Servings: 2 People
Ingredients
For the Marinade
- 3 Cloves Garlic
- Sea salt to taste
- 1/2 Orange zest and juice
- 1 Lime zest and juice
- 2/3 tsp Ground Cumin
- 2/3 tsp Dried oregano
- 1/2 tsp Cracked black pepper
- 1/4 tsp Allspice optional
- 1 tbsp Vegetable oil
For the Chicken
- 330 g Chicken thighs skinless and boneless or 250 g Halloumi
- 1 tbsp Vegetable oil for frying
- 1/2 Onion sliced into rings
To Garnish
- 2 tbsp Fresh Coriander for garnish
- 1/2 Lime wedges for garnish
Method
- Heat an oven to 180*C
- Make the marinade by combining the garlic, sea salt, orange zest and juice, lime zest and juice, ground cumin, dried oregano, cracked black pepper, allspice and vegetable oil.
- Marinate the chicken or halloumi for at least 30 minutes, ideally a few hours.
- Heat a pan over medium-high heat and add the vegetable oil.
- Fry the chicken until golden brown, then transfer to the oven until cooked through. Rest for 3–4 minutes before slicing.If using halloumi, cook in the pan until golden on both sides.
- In the same pan, add the onion and cook over medium-high heat until softened and lightly caramelised. Add a splash of water if the onion starts to catch.
- Garnish with fresh coriander and lime wedges before serving.