Cuban Spiced Chicken

Citrus flavored chicken with a fruity relish and mashed plantains. This Cuban spiced chicken will leave you asking for more.

Time: 1 Hour 30 minutes

Ingredients:

For Cuban spiced chicken:

  • 500 gm chicken breasts/thighs/legs
  • 2 Tbsp rum
  • 1/3 cup orange juice
  • 2 lemons, juice
  • 2 green chillies
  • 1 Tbsp thyme
  • 1 Tbsp oregano
  • 1 Tbsp cumin powder
  • 2 bay-leaf
  • 2 Tbsp Oil
  • 4-6 pods garlic

For black bean and pineapple salsa:

  • 1 cup black beans (cooked)
  • 1/2 cup pineapple diced
  • 1 green bell peppers
  • 1 stalk spring onions
  • A small bunch of coriander leaves
  • 1 lemon, juice
  • 1/3 tsp lemon zest
  • 1/2 cup cherry tomatoes
  • 1 tsp rice vinegar
  • 2 tsp olive oil
  • Salt & pepper to taste

For mofongo:

  • 3 green plantains green
  • 3 cups water with a pinch of salt
  • 1 green chillies
  • 1/2 each red and yellow bell peppers
  • 3 cloves garlic (chopped)
  • 1/2 cup olive oil

Method:

  • For Cuban spiced chicken:
  • If using legs, make a few slits on the thighs to let the marinade go right into the meat.
  • Mix the orange juice, lemon juice. green chilli, thyme, oregano, cumin powder, bayleaf and oil in a food processor to make a thick paste.
  • Marinate the chicken for 30 minutes.
  • Grill/ roast or saute.
  • If you are using chicken thighs roast or bake at 180 degrees for 45 minutes.

For black bean and pineapple salsa:

  • Cook the black beans in water with some bay leaves, garlic and a sprig of thyme.
  • Once cooked, drain and chill. discard the bay leaves, garlic and thyme.
  • Dice the bell peppers, spring onions, tomatoes and pineapple. mix together with the black beans.
  • Make a dressing with the lemon juice, zest, rice vinegar and olive oil.
  • Mix into the salsa. season to taste, finish with coriander leaves.

For mofongo:

  • Peel and slice the plantains. bring the water to a soft boil.
  • Add the plantains and cook until almost tender.
  • Mince the garlic and the peppers along with a little oil. saute the mix for 3 min.
  • Fry the plantains till golden brown.
  • In a mortar, add the garlic pepper mince, olive oil and the fried plantain.
  • Mash till mixed well and scoop out on to a plate.