Ingredients Jump to Instructions ↓

  1. 1 teaspoon cumin seed

  2. 3 cloves garlic, chopped

  3. 1 fresh red chile pepper, chopped

  4. 1/4 teaspoon salt

  5. 5 teaspoons orange juice

  6. 5 teaspoons lemon juice

  7. 2 (8 ounce) boneless, skinless chicken breast halves

  8. 2 tablespoons olive oil

  9. 1/2 cup orange juice

  10. 1 teaspoon lime zest

  11. 1 teaspoon honey

  12. 1 teaspoon sweet soy sauce

  13. 1/4 cup cold, unsalted butter, cut into pieces

  14. 1/2 cup diced mango

  15. 1/2 avocado chopped fresh cilantro to taste chopped fresh parsley to taste

Instructions Jump to Ingredients ↑

  1. 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.


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