Cuban Chicken with Mango-Avocado Salsa

Toast the cumin seeds in a dry frying pan over medium-high heat until fragrant, about 2 minutes. Place the cumin seeds, garlic, chilli, salt, olive oil, orange juice and lemon juice into the bowl of a liquidiser; 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 180 C / Gas 4.

Heat a frying 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.

While the chicken is in the oven, whisk together the olive oil, orange juice, lime zest, honey and soy sauce in a frying 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.

To serve, place chicken on the plate and sprinkle with mango and avocado. Drizzle with the sauce and garnish with coriander and parsley.