Cuban Mojo Orange Chicken with Golden Sweet Potato

Name: Cuban Mojo Orange Chicken with Golden Sweet Potato
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: Cubana
Ingredients: 1.5 lb boneless skinless chicken thighs; 1.1 lb sweet potato; 1 1/4 cups white onion; 3/4 cup orange juice; 2 tbsp lime juice; 6 cloves garlic; 3 tbsp olive oil; 1 1/2 tsp ground cumin; 1 tsp dried oregano; 1 tsp sweet paprika; 1 1/4 tsp salt; 1/2 tsp black pepper; 2 leaves bay leaves; 1/4 cup fresh cilantro; 1 tbsp apple cider vinegar

An original Cuban-inspired recipe featuring chicken thighs marinated in a tangy orange mojo with garlic, cumin, and oregano, then roasted with golden sweet potato and onion until juicy and caramelized. Flavorful, homey, and perfect as a complete meal.

20 minPrep

40 minCook

60 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en pieces large)
500 g sweet potato (1 inch)
180 g white onion (en pluma)
180 ml orange juice (preferiblemente freshly squeezed)
30 ml lime juice (fresh)
20 g garlic (chopped fino)
45 ml olive oil (divided)
4 g ground cumin
2 g dried oregano
3 g sweet paprika
8 g salt (or to taste)
2 g black pepper (freshly ground)
2 unit bay leaves
15 g fresh cilantro (chopped)
15 ml apple cider vinegar

Nutrition facts

per serving

395 kcal

Calories

31 g

Protein

24 g

Carbs

18 g

Fat

4 g

Fiber

20 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

No declared allergens

Instructions

1
Preheat the oven to 220 °C / 425 °F.
2
In a large bowl, combine the orange juice, lime juice, garlic, 2 tablespoons / 30 ml olive oil, cumin, oregano, sweet paprika, salt, black pepper, apple cider vinegar, and bay leaves.
3
Add the chicken thighs to the bowl and toss well to coat them in the mojo. Let marinate for 15 minutes in a cool spot while you prepare the vegetables.
4
Place the sweet potato and onion on a large baking tray. Add the remaining 1 tablespoon / 15 ml olive oil and toss well.
5
Arrange the marinated chicken over the sweet potato and onion. Pour all of the marinade from the bowl onto the tray as well, including the garlic and bay leaves.
6
Roast for 25 minutes at 220 °C / 425 °F.
7
Remove the tray, gently toss the sweet potato and onion so they cook evenly, and place the chicken back on top. Return to the oven and cook for 15 more minutes at 220 °C / 425 °F, or until the chicken is fully cooked and the sweet potato is tender and golden.
8
Remove the bay leaves. Sprinkle the fresh cilantro over the chicken and sweet potato before serving.
9
Serve hot, making sure each plate gets chicken, sweet potato, roasted onion, and some of the citrusy pan juices.

Chef tips

For deeper flavor, you can marinate the chicken for up to 2 hours in the refrigerator. If you want more color, place the tray under the broiler for 2 to 3 minutes at the end, watching closely.

Substitutions

You can use skin-on chicken thighs if you prefer a juicier texture, adjusting the cooking time slightly. Sweet potato can be replaced with firm squash, and cilantro can be swapped for parsley for a milder profile.

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
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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