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Mojo Chicken and Sweet Potato Traybake
Latin American mojo is a punchy sauce/marinade starring citrus juice or vinegar, herbs and lots of garlic. It’s often used to season meat, but is also a popular accompaniment to fried plantains or yuca. We turn those flavors into a bold, citrusy garlic-herb paste. We double down on the seasoning paste, using some of it as a marinade for bone-in chicken parts and the rest as a bright finishing sauce.
4 to 6
Servings
45 minutes
Ingredients
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1
bunch cilantro, chopped, stems and leaves reserved separately
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10
medium garlic cloves, smashed and peeled
Directions
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01In a food processor, combine the cilantro stems, garlic, 2 tablespoons oil, 2 tablespoons orange juice, oregano, 2 teaspoons salt and 1 teaspoon pepper. Process to a coarse paste, about 30 seconds. Measure 1 tablespoon of the mixture into a small bowl, then stir in the orange zest and remaining 2 tablespoons juice; set aside. Transfer the remainder to a large bowl and add the chicken. Rub the mixture into the chicken; let stand at room temperature while the oven heats.
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