Cuban Chicken in Lime, Cumin and Honey Mojo with Toasted Sesame Rice and Golden Sweet Potato

Name: Cuban Chicken in Lime, Cumin and Honey Mojo with Toasted Sesame Rice and Golden Sweet Potato
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Cubana
Ingredients: 1.5 lb boneless skinless chicken thighs; 1/4 cup lime juice; 6 cloves garlic; 2 tbsp honey; 1 1/2 tsp ground cumin; 1 tsp dried oregano; 1 tsp sweet paprika; 1 1/4 tsp salt; 1 tsp black pepper; 3 tbsp vegetable oil; 1 1/4 cups white onion; 1 leaf bay leaf; 1 1/2 cups chicken broth or water; 1 cup long-grain white rice; 2 tbsp sesame seeds; 1.1 lb sweet potato; 1 tbsp white vinegar; 1/4 cup fresh cilantro; 1 tbsp butter

An original Cuban-inspired dish featuring chicken thighs marinated in a lime, garlic, cumin, and honey mojo, seared and glazed in their own sauce. It is served with white rice scented with onion and toasted sesame, plus roasted sweet potato cubes cooked until tender and lightly caramelized.

25 minPrep

45 minCook

70 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en trozos large)
60 ml lime juice (freshly squeezed)
20 g garlic (chopped fino)
30 ml honey (for balancear the acidez)
4 g ground cumin
2 g dried oregano
2 g sweet paprika
8 g salt (divided)
2 g black pepper (divided)
45 ml vegetable oil (divided)
180 g white onion (chopped en cubitos, divided)
1 unit bay leaf
360 ml chicken broth or water (for the sauce and the arroz)
200 g long-grain white rice (enjuagado and escurrido)
18 g sesame seeds (tostadas lightly)
500 g sweet potato (pelado and cut diced of 2 cm)
15 ml white vinegar
10 g fresh cilantro (chopped)
14 g butter (for terminar the arroz)

Nutrition facts

per serving

548 kcal

Calories

31 g

Protein

47 g

Carbs

25 g

Fat

5 g

Fiber

42 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairySesame

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. In a large bowl, mix the lime juice, garlic, honey, cumin, oregano, sweet paprika, 4 g (3/4 tsp) salt, 1 g (1/2 tsp) black pepper, and 15 ml (1 tbsp) vegetable oil.
2
2. Add the chicken thighs to the bowl and coat well with the mojo. Let marinate for 15 minutes while you prepare the rest.
3
3. Place the sweet potato on a baking tray. Toss with 15 ml (1 tbsp) vegetable oil, 2 g (1/4 tsp) salt, 1 g (1/2 tsp) black pepper, and the white vinegar. Roast for 25 to 30 minutes at 220 °C / 425 °F, turning halfway through, until golden and tender.
4
4. Meanwhile, heat a medium saucepan over medium heat. Add the butter and half of the diced onion. Cook for 3 minutes until the onion softens. Stir in the rice and 12 g (about 1 1/2 tbsp) sesame seeds, and sauté for 1 minute.
5
5. Pour in 240 ml (1 cup) chicken broth or water and add a pinch of salt. Once boiling, lower the heat, cover, and cook for 15 to 18 minutes until the rice is tender. Turn off the heat and let it rest, covered, for 5 minutes. Fluff with a fork and keep warm.
6
6. Heat a large skillet over medium-high heat with 15 ml (1 tbsp) vegetable oil. Remove excess marinade from the chicken, reserving all the marinade in the bowl. Sear the chicken for 3 to 4 minutes per side until nicely colored.
7
7. Add the remaining onion and the bay leaf to the skillet. Cook for 2 minutes, stirring, until the onion softens. Add the reserved marinade and 120 ml (1/2 cup) chicken broth or water.
8
8. Reduce the heat to medium-low, partially cover, and cook for 12 to 15 minutes, until the chicken is fully cooked and reaches 74 °C / 165 °F at the thickest part. Uncover for the last 2 to 3 minutes so the sauce becomes glossy and slightly thickened.
9
9. Remove the bay leaf. Taste and adjust with the remaining salt if needed. Stir the fresh cilantro into the chicken just before serving.
10
10. Serve a base of toasted sesame rice, top with the chicken and its sauce, and add the golden sweet potato on the side. Finish with the remaining sesame seeds over the top.

Chef tips

For deeper flavor, marinate the chicken for 1 hour in the refrigerator. Toast the sesame seeds in a dry skillet for 1 to 2 minutes to intensify their aroma, being careful not to burn them.

Substitutions

You can substitute the sweet potato with pumpkin or pre-cooked cassava. If you do not have cilantro, use fresh parsley. For a dairy-free version, replace the butter with 1 additional tablespoon of vegetable oil.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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