Spicy Cuban Mojo Chicken with Mango-Avocado Salsa Recipe

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.