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

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

Cooking for 1 or 2 Dinner Foodie Main Dish Meal Kit Recipes High in Fiber Latin American

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 1161mg

Cooking for 1 or 2 Dinner Foodie Main Dish Meal Kit Recipes High in Fiber Latin American

Ingredients

US Metric

red cabbage

1/2 lbs

227 g
carrots

6 oz (about 3 whole carrots)

6 oz (about 3 whole carrots)
mini sweet peppers

4 oz

113 g
cilantro pesto

1/4 cup

1/4 cup
garlic

2 clove

2 clove
lime

1

1
orange marmalade

2 tbsp

2 tbsp
water

2 tbsp

2 tbsp
crushed red pepper flakes

1/4 tsp

1/4 tsp
olive oil (divided use)

1 tsp

1 tsp
pepitas

2 tbsp

2 tbsp
boneless, skinless chicken thighs

3/4 lbs

340 g

Directions

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.
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.
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.
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.