- 4
Ingredients
- Chicken
- 2 tablespoons cumin seeds, toasted, plus 3 tablespoons toasted cumin seeds, ground
- 1 cup fresh lemon juice
- 1/2 cup olive oil, plus 3 tablespoons
- 2 tablespoons honey
- Freshly ground black pepper
- 4 (8 ounce) frenched, skin on chicken breasts
- 1/3 cup grated cotija cheese
- Salt and freshly ground pepper
- Mango Garlic Sauce, recipe follows
Preparation
Step 1
1. Whisk together the whole cumin, lemon juice, 1/2 cup olive oil, honey, and pepper in a medium baking dish. Add the chicken and turn to coat. Cover, and marinate for 1 hour in the refrigerator.
2. Preheat oven to 400 degrees F. Heat a large ovenproof saute pan over medium high heat. Remove the chicken from the marinade and wipe off any excess. Combine the ground cumin, cotija, salt, and pepper in a small bowl. Season the chicken on the skin side with the mixture.
3. Heat 3 tablespoons olive oil in a large sauté pan over medium-high heat. Place the chicken, skin-side down, in the pan and cook until golden brown, about 3 to 4 minutes. Turn over and place in the oven. Bake for 8 to 10 minutes, or until just cooked through.
Mango Garlic Sauce:
6 cups enriched chicken stock (page TK) (do not use canned for this recipe)
3 tablespoons black peppercorns
1 head roasted garlic, pureed
3 cups red wine vinegar
1 cup white wine vinegar
2 cups granulated sugar
2 large ripe mangos, peeled, pitted and pureed
Salt and freshly ground pepper
1 Place stock, peppercorns and roasted garlic in a medium saucepan over high heat and reduce by half.
2. While the stock is reducing, combine vinegar and sugar in a medium saucepan over high heat and cook until the sugar has melted and the mixture has reduced to 1 cup, stirring occasionally. Whisk in the mango puree and cook for 2 minutes.
3. Whisk the stock mixture into the mango mixture and cook until reduced to a sauce consistency, 25-30 minutes. Strain into a bowl and season with salt and pepper.