Paleo Cuban Mojo Chicken with Garlic Cilantro Mash and Tropical Salsa Fresca

Allergens

None

Ingredients

• 8 bone
• in, skin
• on chicken thighs
• 1 cup orange juice
• 1/2 cup lime juice
• 1/2 cup chopped cilantro
• 1/4 cup olive oil
• 1 tablespoon minced garlic
• 1 teaspoon ground cumin
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground allspice
• 4 large sweet potatoes, peeled and cubed
• 3 cloves garlic, minced
• 1/4 cup almond milk
• 1 ripe plantain, sliced
• 1/2 cup chopped mango
• 1/2 cup diced red bell pepper
• 1/2 cup diced cucumber
• 1/4 cup chopped red onion
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• Salt and pepper, to taste

Instructions

1. Combine orange juice, lime juice, half of the chopped cilantro, olive oil, minced garlic, cumin, salt, black pepper, and ground allspice in a large bowl. Add chicken thighs, ensuring they are fully submerged in marinade. Cover and refrigerate for at least 2 hours or overnight. Preheat oven to 375°F (190°C). Remove chicken from marinade, letting excess drip off. Place chicken on a lined baking sheet and bake for 40 45 minutes or until cooked through. Boil cubed sweet potatoes in salted water until tender. Drain and return to pot. Add minced garlic, almond milk, and remaining chopped cilantro. Mash until smooth and creamy. Season with salt and pepper. In a small bowl, mix together sliced plantains, mango, red bell pepper, cucumber, diced red onion, olive oil, and lime juice. Season to taste with salt and pepper. Serve the mojo chicken alongside the garlic cilantro mash and tropical salsa fresca. Enjoy your flavorful Paleo Cuban dinner!

Chef’s Insight

Use freshly squeezed orange and lime juice for the best flavor.

Notes

Use boneless chicken thighs for easier portioning.