Mojo-Style Chicken Thighs with Cilantro Slaw and Garlic-Lime Pepitas

Mojo-Style Chicken Thighs with Cilantro Slaw and Garlic-Lime Pepitas
Source: Blue Apron. Recipe Credit: . Photo Credit: Blue Apron.
Blue Apron
Summary

This flavorful dish features our take on mojo sauce (a Cuban favorite that highlights a bold, aromatic pairing of garlic and citrus), which we’re spooning over juicy chicken thighs as they sear in the pan.


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  • Prep time
    20 min
  • Cook time
    15 min
  • Servings
    2 Servings
  • Serving size
    1/2 recipe
Nutrition Facts

Nutrition Facts

2 Servings

  • Serving Size
    1/2 recipe
  • Amount per serving Calories 510

  • Total Fat 27g
    • Saturated Fat 4.5g
    • Trans Fat 0g
  • Cholesterol 135mg
  • Sodium 370mg
  • Total Carbohydrate 33g
    • Dietary Fiber 7g
    • Total Sugars 19g
    • Added Sugars 9g
  • Protein 39g
  • Potassium 1160mg
Ingredients

Ingredients

  • red cabbage
    1/2 lbs
  • carrots
    6 oz (about 3 whole carrots)
  • mini sweet peppers
    4 oz
  • cilantro pesto
    1/4 cup
  • garlic
    2 clove
  • lime
    1
  • orange marmalade
    2 tbsp
  • water
    2 tbsp
  • crushed red pepper flakes
    1/4 tsp
  • olive oil (divided use)
    1 tsp
  • pepitas
    2 tbsp
  • boneless, skinless chicken thighs
    3/4 lbs
Directions

Directions

  1. Prepare & make the slaw: Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots and grate on the large side of a box grater. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. Combine the prepared vegetables in a large bowl; add the cilantro pesto. Season with salt (optional) and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

    <b>Prepare & make the slaw: </b>Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots and grate on the large side of a box grater. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. Combine the prepared vegetables in a large bowl; add the cilantro pesto. Season with salt (optional) and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.
  2. Prepare the remaining ingredients & make the sauce: Meanwhile, peel 2 cloves of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Halve the lime crosswise; squeeze the juice into a medium bowl. To the bowl, add the orange marmalade, half the garlic paste, 2 tablespoons of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt (optional) and pepper. Stir to combine.

    <b>Prepare the remaining ingredients & make the sauce: </b>Meanwhile, peel 2 cloves of garlic; using a zester, finely grate into a
paste (or use the small side of a box grater). Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler
to remove the green rind of the lime, avoiding the white pith; mince the
rind). Halve the lime crosswise; squeeze the juice into a medium bowl. To the bowl, add the orange marmalade, half the garlic paste, 2 tablespoons of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt (optional) and pepper. Stir to combine.
  3. Make the garlic-lime pepitas: In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring constantly, 1 to 3 minutes, or until lightly browned (be careful, as the pepitas may pop as they cook). Transfer to a bowl. Add the lime zest and as much of the remaining garlic paste as you’d like; stir to coat. Wipe out the pan.

    <b>Make the garlic-lime pepitas: </b> In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring constantly, 1 to 3 minutes, or until lightly browned (be careful, as the pepitas may pop as they cook). Transfer to a bowl. Add the lime zest and as much of the remaining garlic paste as you’d like; stir to coat. Wipe out the pan.
  4. Cook the chicken & serve your dish: Pat the chicken dry with paper towels; season with salt (optional) and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 5 to 7 minutes, or until browned. Flip and cook 4 minutes. Add the sauce (carefully, as the liquid may splatter) and cook, frequently spooning the sauce over the chicken, 1 to 3 minutes, or until the chicken is coated and cooked through.* Turn off the heat. Serve the slaw topped with the cooked chicken (including any sauce from the pan). Garnish with the garlic-lime pepitas. Enjoy! * An instant-read thermometer should register 165°F.

    <b>Cook the chicken & serve your dish: </b>Pat the chicken dry with paper towels; season with salt (optional) and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 5 to 7 minutes, or until browned. Flip and cook 4 minutes. Add the sauce (carefully, as the liquid may splatter) and cook,
frequently spooning the sauce over the chicken, 1 to 3 minutes, or until
the chicken is coated and cooked through.* Turn off the heat. Serve the slaw topped with the cooked chicken (including any sauce
from the pan). Garnish with the garlic-lime pepitas. Enjoy! <i>* An instant-read thermometer should register 165°F.</i>
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