Spicy Cuban Mojo Chicken with Mango-Avocado Salsa

Ingredients

• 2 teaspoon(s) Cumin seed
• 6 clove(s) Garlic chopped
• 2 whole(s) Fresh red chili pepper chopped
• 1/2 teaspoon(s) Salt
• 1/4 cup(s) Olive oil
• 3 tablespoon(s) Orange juice
• 1 teaspoon(s) Orange juice
• 3 tablespoon(s) Lemon juice
• 1 teaspoon(s) Lemon juice
• 4- 8 ounce(s) Boneless, skinless chicken breast halves
• 1/4 cup(s) Olive oil
• 1 cup(s) Orange juice
• 2 teaspoon(s) Lime zest
• 2 teaspoon(s) Honey
• 2 teaspoon(s) Sweet soy sauce
• 1/2 cup(s) Cold, unsalted butter cut into pieces
• 1 cup(s) Mangos diced
• 1 whole(s) Avocado diced
• Fresh cilantro to taste chopped
• Fresh parsley to taste chopped

Preparation

1. Toast the cumin seeds in a dry skillet over medium-high heat until fragrant, about 2 minutes. Place the cumin seeds, garlic, chili pepper, salt, 1/4 c. olive oil, 3 T. and 1 t. orange juice, and 3 T. and 1 t. 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. 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 3-5 minutes. While the chicken is in the oven, whisk together the 1/4 c. 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.