Cuban Mojo Sauce

It is really Cuban? Er, this said it was! Blame them if it isn’t.

A quick pour over dressing, looks at title, I mean sauce. What’s the difference?…Ha…no, idea. It’s citrusy, but not a marinade, though you can use it that way, so I’m just happy it exists. I can’t tolerate marinaded meats, but with something like this I’m okay. There isn’t that much to this, it’s a pleasantly piquant burst of citrus, strong overtones of garlic with just a little oiliness to balance it all. I sound like a real food blogger, huh, dear reader? No, no, I’m not a food blogger, I’m just Jack. Who happens to eat things. Okay, I’m lying, I am a food blogger. Just not the most common type. Funnily, every year I grow oregano I never find much use for it. It compliments tomatoes I’m told, but nightshade intolerant, makes a decent pesto, though this year’s crop is slight, this year I forgot about it and found a recipe which uses it. Funny how things work out, isn’t it dear reader? I’m running out of ways to drag this out, there isn’t much to say about such a simple sauce. I had mine over wholegrain basmati rice, grilled chicken and broccoli, and sauteed sweet potatoes. It’s almost like I’m a health blogger…what? Am not! How dare you, I’m off to eat hot buttered lard or something. See you later, dear reader.

I’d say this is a serving suggestion, but honestly, I just couldn’t think what I wanted to eat.

Ingredients

30ml Olive Oil
30ml Lime Juice
30ml Orange Juice
6 Cloves Garlic, Grated
1/2 Tsp Salt
1/4 Tsp Fresh Oregano, Chopped
1/8 Tsp Cumin
1/16 Tsp Dried Oregano

Method

1. Whisk everything together. Store in the Fridge for a few days.

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Rosemary Marinaded Chicken with Honey Cinnamon Sweet Potatoes

2017 Update: Due to a problem with Photobucket, see here, there will be a lot of recipes without photos. I will be slowly redoing the recipe pages, as best I can, but many other posts will be impossible to replace. I’m doing this in my own time, while continuing to update the blog with new recipes and posts. If you’d like to donate, any amount appreciated, you can do so here. The site will always be free, the recipes will never be locked behind a paywall, but this is a lot of additional work. I’m not demanding or begging, just putting it there so if you feel like repaying my hard work you have that option. I don’t make any money from the site, all that I do here is to help others, I couldn’t charge for that.

Credit firstly, the original marinade is from Cook for Your Life though I’ve fiddled with it just a tad. The second recipe, which is optional, but works really well, is just from yours truly. I was looking for fresh rosemary recipes and I saw a few that used it with sweet potatoes, some with honey and I just went my own way and the end result was rather nice when it all came together. So to Jack for a moment, the rosemary above is a plant I was given last year, the smaller are my own seedlings, they’re still too small to transplant yet. Okay back to, erm, me. This is a slightly time-consuming recipe. I often say I’d do marinades more often as the chicken was wonderfully tender and moist, but when it’s just me it doesn’t really feel worth all the hassle. Nice to have, but I’m just me, food is fuel first and foremost. The least work to the best nutrition. That’s my general food philosophy. You have to enjoy it too, but that’s not always the most important part.

*Splatters everywhere*

So this is a very simple recipe, but what drew me was using the leftover marinade in a simple sauce. So many recipes waste a lot, I don’t like waste if I can help it. The sweet potato could be sautéed rather than just fried, but I wasn’t really feeling up to that much work. They’re fine just fried like this. There is a lovely taste when rosemary and lemon join together in culinary matrimony. I’ve heard it said that it goes great in lemon based desserts, a future post perhaps? I served it with quinoa, which also received a splash of sauce. Quinoa is surprisingly filling, it’s been really useful staple of my diet these last few years. On the whole a simple, but flavoursome dish, the tender chicken, the honeyed sweet potatoes and the simple stock-cooked quinoa all made for a really nice break from the norm. I’m always glad to find recipes to use my fresh herbs. Not much else to say, until next time.

Rosemary Marinaded Chicken

Ingredients

Marinade

2 Chicken Breasts
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Lemon Juice
2 Medium Sprigs Fresh Rosemary, Stripped
1 Tsp Lemon Zest

Sauce

80ml Chicken Stock
Salt to Taste
Juice from Rested Chicken

Method

1. Mix all the Marinade Ingredients, aside from Chicken, in a bowl and then add the Chicken. Make sure all the Chicken is coated in the marinade and cover and leave in fridge for at least an hour, turning halfway.

2. Preheat oven to 175c (Fan) and when heated turn on the grill.

3. Scrape off excess Marinade, reserving, and place Chicken on a greaseproof lined tray. Cook for 5 minutes a side and then rest, in tinfoil, for a further five minutes.

4. While Chicken is resting add leftover Marinade, Salt and Stock to a pot and bring to the boil, cook until sauce has thickened. While sauce is cooking, cut up the rested Chicken and add the Juices to the boiling Sauce. Pour sauce over Chicken.

Honey Cinnamon Sweet Potatoes

Ingredients

100g Sweet Potato, Cubed
1 Tbsp Extra Virgin Olive Oil
1 Tbsp Honey
1/4 Tsp Cinnamon
Salt and Pepper to Taste

Method

1. Add everything to a bowl except the Sweet Potato and stir together until combined. Then add in the Sweet Potato Cubes until coated.

2. Either fry in a pan, on a medium-high heat for 15-20 minutes, until soft or bake in the oven at 175c (Fan) for 25-30 minutes until soft. Be careful not to burn the Honey.

Moroccan Fried Chicken Strips

Tweaked from: Here

Ingredients

2 Chicken Breasts, Cut into Strips
1 Lemon Divided into 30ml Lemon Juice and Lemons Slices
1 Tbsp Olive Oil, Halved
1 Clove Fresh Garlic, Crushed and Chopped
1 Tsp Cinnamon
1 Tsp Cumin
1/2 Tsp Ground Coriander
1/4 Tsp Sea Salt
2 Tbsp Toasted Pine Nuts
2 Tbsp Fresh Mint, Chopped Fine

Method

1. Mix Lemon Juice, half the Olive Oil, Cumin, Cinnamon, Ground Coriander, Garlic and Sea Salt together until smooth, add the meat and coat all over. Let sit for an hour in the fridge.

2. Add remaining Olive Oil to non-stick pan and when hot add Marinaded Meat. Cook on medium for 15 minutes or until Chicken is golden and cooked through. For the remaining 3 minutes place the Lemon Slices ontop and continue cooking.

3. When Chicken is cooked remove the Lemon Slices and add the Pine Nuts, Mint and a drizzle of extra Olive Oil and stir together. Serve with Quinoa.

Marinaded Chicken with Peanut Satay Reduction

2017 Update: Due to a problem with Photobucket, see here, there will be a lot of recipes without photos. I will be slowly redoing the recipe pages, as best I can, but many other posts will be impossible to replace. I’m doing this in my own time, while continuing to update the blog with new recipes and posts. If you’d like to donate, any amount appreciated, you can do so here. The site will always be free, the recipes will never be locked behind a paywall, but this is a lot of additional work. I’m not demanding or begging, just putting it there so if you feel like repaying my hard work you have that option. I don’t make any money from the site, all that I do here is to help others, I couldn’t charge for that.

Reworked from: Here

Ingredients

Marinade Ingredients

2 Chicken Breasts, Cut into Strips
1/2 Tsp Garam Masala
1/4 Tsp Garlic Powder
1/4 Tsp Ground Ginger
Salt and Black Pepper to Taste
1 Tbsp Olive Oil
1/2 Tsp Fish Sauce
1 Tsp Sugar
15ml Lime Juice

Reduction Ingredients

1/2 Tsp Fish Sauce
1 Garlic Clove
1 Tsp Fresh Ginger, Grated
160ml Coconut Milk
1/2 Tbsp Natural Peanut Butter

Cooking Time: 20-25 Minutes.

Optional: 1 Tbsp Fresh Cilantro to Serve

Method

1. In a bowl mix together Marinade ingredients and then add Chicken and stir until coated. Leave in the fridge for about an hour.

2. Pre-heat a skillet on a medium heat. When hot, add Marinated Chicken and excess Marinade and cook until cooked through, about 15 minutes. Remove Chicken and wrap in tinfoil to let it rest.

5. Add Garlic, Fish sauce and Ginger to skillet. Cook for a minute or until soft. Keep stirred to prevent burning.

6. Add Coconut Milk and let warm up (Don’t boil!). Stir up all juices and stir continually. Once steaming, add Peanut Butter and whisk until smooth, continue to heat for a few more minutes. When Peanut Butter has dissolved, chop rested Chicken and add to reduction and cook for a few more minutes. When Sauce has reduced and thickened enough serve over rice.

Lemon, Garlic, Thyme and Cumin Chicken

Ingredients

2 Chicken Breasts
1 Tbsp Olive Oil
30ml Lemon Juice
3 Cloves Garlic, Grated Fine
1/2 Tsp Ground Cumin
1/2 Tsp Thyme
Salt and Black Pepper to Taste

Method

1. Mix together all the ingredients, aside from Chicken, in a bowl and then add the Chicken. Mix the Chicken into the Marinade until covered completely. Leave in the fridge for an hour or two.

2. Preheat non-stick pan and when hot add Chicken, pouring over the excess marinade. Turn to medium and cook for 15 minutes, turning halfway, or until golden brown.

Lemon Thyme Grilled Chicken

Ingredients

2 Chicken Breasts
1 Tbsp Olive Oil
1/4 Tsp Garlic Granules
1/4 Tsp Thyme
1/2 Tsp Turmeric
30ml Lemon Juice

Method

1. Mix everything, aside from Chicken, in a bowl and then add the Chicken. Cover all the Chicken in the marinade and cover and leave in fridge for at least an hour, turning halfway.

2. Preheat oven to 175c (Fan) and when heated turn on grill.

3. Place Chicken on a rack above a tinfoil lined tray and pour the remaining marinade over the breasts. Cook for 5 minutes a side and then rest, in tinfoil, for a further five minutes.

Lebanese Garlic and Tahini Chicken

Simple yet flavourful. I’d never give this dinner up willingly. Great with Tahini Bread.

Tweaked from: Here

Ingredients

Marinade

2 Chicken Breasts, Chopped
1 Garlic Clove, Crushed and Chopped Fine
1 Tbsp Lemon Juice
1 Tbsp Olive Oil
1/4 Tbsp Light Tahini/Dark Tahini
1/4 Tsp Sea Salt
1/4 Tsp Basil
1/4 Tsp Oregano
1/4 Tsp Marjoram or Sage

Tahini Sauce

1 Tsp Garlic Paste or 1 Garlic Clove, Grated
1/2 Tbsp Olive Oil
1/2 Tbsp Lemon Juice
1/2 Tbsp Light Tahini
Pinch Sea Salt
Water as needed

Method

1. Mix everything, aside from Chicken, in a bowl and then add the Chicken. Mix the Chicken into the marinade and cover then leave in fridge for at least an hour.

2. Preheat non-stick wok and when hot add Marinaded Meat. Cook covered for 15 minutes on medium. If too wet cook uncovered at a higher heat for a few minutes.

3. While Chicken is cooking mix together Sauce ingredients and whisk together until smooth and thin, adding water if too thick. Set aside.

4. Serve Chicken on Rice and then drizzle over Sauce.

Lebanese 7 Spice Chicken Marinade

Find the Spice Mix Here.

Each fortnight I look forward to this or perhaps the Lebanese Garlic Tahini Chicken, with some Tahini Bread. It’s just a firm favourite of mine. There’s something wonderful when all the spices come together with the tahini dressing.

Original Recipe can be found: Here

Ingredients

Marinade

2 Chicken Breasts, Chopped
2 Garlic Clove, Crushed and Chopped Fine
30ml Lemon Juice
1 Tbsp Olive Oil
1/4 Tsp Sea Salt
1/2 Tbsp Lebanese 7 Spice

Tarator Sauce

1 Tsp Garlic Paste (Add Salt to Garlic Clove and Crush in Mortar) or 1 Garlic Clove, Crushed and Chopped Fine
1/2 Tbsp Lemon Juice
1 Tbsp Light Tahini/Dark Tahini
Pinch Sea Salt
Water as needed
Optional: Chopped Fresh Parsley (Add at end of mixing)

Method

1. Mix together all the marinade Ingredients, aside from Chicken, in a bowl and then add the Chicken. Mix the Chicken into the marinade and cover then leave in fridge for at least an hour.

2. Preheat non-stick pan and when hot add Marinaded Meat. Turn to medium and cook for 15 minutes.

3. While Chicken is cooking mix together Sauce ingredients and whisk together until smooth, slightly thick and white. Add water if too thick. Set aside.

4. Serve Chicken on Rice and then drizzle over Sauce.

Korma

Ingredients

1 Chicken Breast
160ml Coconut Milk
1/3 Chicken Stock Cube, Dissolved in 25ml Water
1/2 Tbsp Freshly Grated Ginger
1/4 Tsp Ground Coriander
1/2 Tsp Garam Masala
1/4 Tsp Turmeric
1/4 Tsp Black Pepper
Salt to Taste
25g Plain Yoghurt
1/2 Yellow Onion, Chopped Fine
2 Cloves Garlic
1 Bay Leaf
1 Tbsp Butter
2 Tbsp Ground Almonds
1 Tsp Lemon Juice

Garnish With Fresh Cilantro.

Method

1. Chop Chicken into bite sides chunks and mix together with Yoghurt. Marinade for 1 hour.

2. Heat Butter in Pan and add remaining Spices, then heat on low for 1 minute.

3. Add Onion, Ginger and Garlic and cook on medium for 5 minutes.

4. Add Marinaded Chicken and cook for a further 5 minutes on medium.

5. Add Coconut Milk, Stock, Bay Leaf and Ground Almonds and mix together. Cook for another 20 minutes. Uncover for the last 10 minutes.

6. To Serve remove Bay Leaf and stir in Lemon. Pour over Rice and top with Coriander Leaves.

Jerk Chicken Marinade

Jerk Chicken on Sweet Jasmine Rice

Jerk Chicken from: Here

Rice From: Here

Ingredients

2 Chicken Breasts, Chopped
2 Garlic Clove, Grated
1 Tbsp Extra Virgin Olive Oil
1/2 Tbsp Lime Juice
1/3 Tsp Dried Thyme or 1 Tsp Fresh Thyme, Chopped
1/2 Tsp Sea Salt
1 Bay leaf
1/4 Tsp Brown Sugar (Dark Preferable)
1/4 Tsp Ground Allspice
1/8 Tsp Nutmeg
1/8 Tsp Ground Ginger
1/8 Tsp Cinnamon
1/8 Tsp Black Pepper

Method

1. Mix together all the marinade Ingredients, aside from Chicken, in a bowl and then add the Chicken. Mix the Chicken into the marinade and cover then leave in fridge for at least an hour.

2. Remove Bay leaf from Marinade. Preheat non-stick pan and when hot add Marinaded Meat. Turn to medium and cook for 15 minutes.

3. Serve Chicken on Rice.