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Chicken with Canary-Style Green Mojo

Name: Chicken with Canary-Style Green Mojo
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 280 grams boneless chicken thigh; 2 g ground cumin; 3 g smoked paprika; 1 g nutmeg; 1 unit onion; 2 units carrot; 400 grams potato; 1 unit Italian green pepper; 10 g coriander, leaves only; 1 clove garlic, peeled and chopped; 1 teaspoon sugar; 3 tablespoons red wine vinegar; 3 tablespoons olive oil; salt; black pepper

Juicy chicken thighs marinated with spices and baked on a bed of vegetables (onion, carrot and potato), accompanied by a tasty homemade green mojo. A complete and flavorful recipe that brings color and Canarian tradition to your table.

Servings: 2
Prep: 15 min
Cook: 20 min

Ingredients

280 grams boneless chicken thigh
2 g ground cumin
3 g smoked paprika
1 g nutmeg
1 unit onion
2 units carrot
400 grams potato
1 unit Italian green pepper
10 g coriander, leaves only
1 clove garlic, peeled and chopped
1 teaspoon sugar
3 tablespoons red wine vinegar
3 tablespoons olive oil
salt
black pepper

Instructions

Preheat the oven to 220°C. In a large bowl, mix the smoked paprika, cumin and nutmeg.
Add the chicken thighs to the bowl with a drizzle of olive oil. Season with salt and pepper to taste and coat the chicken with the seasoning. Let marinate.
Peel the onion and cut it into 2 cm strips. Peel the carrot and cut into 0.5 cm-thick strips; then cut them into 0.5–1 cm half moons. Cut the potato into 2–3 cm cubes.
Place the onion, carrot and potato on a baking tray lined with parchment paper. Add a drizzle of oil, salt and pepper; toss to coat evenly. Bake on the middle rack for 10 minutes.
When the vegetables have baked for 10 minutes, stir them for even cooking. Place the marinated chicken thighs on top, drizzle with more oil, season with salt and pepper. Bake for an additional 15–20 minutes, turning the chicken halfway through, until golden on the outside and the vegetables are tender and browned.
For the green mojo: peel and chop the garlic. Remove the cilantro leaves. Cut the pepper in half, remove the seeds and dice. In a bowl, combine the pepper, cilantro, garlic, vinegar, sugar, and oil. Season with salt and pepper and blend with a hand blender until smooth.
To serve, place the roasted vegetables on the bottom, the chicken on top and the green mojo over it or in a separate bowl. Enjoy!

Nutrition (per serving)

Calories: 823 kcal
Protein: 32 g
Carbohydrates: 60 g
Fat: 41 g
Fiber: 7 g