Ingredients
Mojo Marinade
- 1 teaspoon orange zest.
- 3 tablespoons fresh orange juice.
- 3 tablespoons fresh lime juice.
- 2 tablespoons fresh oregano, finely chopped.
- 3 cloves garlic, finely chopped.
- 2 small pickled jalapenos, finely chopped.
- 1 teaspoon sea salt.
- 2 tablespoons extra virgin olive oil.
- 2 large free range chicken breasts (about 600g/1 lb 5 oz).
Cuban bowl
- 4 red or yellow baby beetroots, peeled and quartererd.
- 1 bunch radishes, halved.
- 2 tablespoons extra virgin olive oil.
- sea salt, to taste.
- freshly ground black pepper, to taste.
- 2 tablespoons garlicky hummus or store-bought (optional).
- 150 g store-bought marinated artichokes in a jar, drained.
- 1 ripe avocado, peeled, de-stoned and thinly sliced.
- handful of mixed dry roasted nuts.
- baby herbs, to serve (optional).
Cauliflower cous cous
- 1 cauliflower (about 700g/1 lb 7 oz), broken into florets.
- 1 tablespoon butter or extra virgin olive oil.
Citrus almond dressing
- 3 tablespoons roasted almond butter or any nut butter.
- 1/2 bunch fresh coriander (cilantro).
- sea salt, to taste.
Directions
- 1. Preheat oven to 200°C/400°F/Gas Mark 6.
2. To make the mojo marinade, combine all the ingredients in a medium bowl and whisk to combine. Reserve half the marinade for the citrus almond dressing. Place remaining mojo marinade in a bowl and add chicken. Cover and marinate for as long as possible, preferably overnight.
3. Place the beetroot and radishes on a lined baking tray and toss with olive oil, sea salt and pepper. Place chicken on the same tray (if your tray is large enough, otherwise use a separate tray) and roast in the oven for 15 minutes. After 15 minutes, remove the chicken from the oven and set aside to rest. Give the veggies a toss and roast for a further 5–10 minutes or until the beetroot is golden around the edges.
4. Meanwhile, place the cauliflower in a food processor and pulse in 10 second increments (to avoid turning the cauliflower to mush) until the texture resembles the texture of cous cous or rice. If you don't have a good processor, you can make this by simply grating the cauliflower on a box grater – it's a little more time consuming but gets the job done.
5. Heat oil or butter in a large frying pan to a medium temperature and add the cauliflower cous cous. Stirring occasionally, cook until the oil or butter has coated all the cauliflower and it is warm, about 5–10 minutes.
6. For the citrus almond dressing, place the remaining half of the mojo sauce in a bowl. Add the almond butter and coriander and stir to combine. Season to taste and add a few tablespoons of warm water until you reach a thick but pourable consistency.
7. To assemble, divide the cauliflower cous cous between the bowls. Slice the chicken and divide between bowls together with the beetroot, radishes, hummus, artichokes and sliced avocado. Drizzle with citrus almond dressing, allowing it to seep through the cauliflower cous cous. Scatter with mixed nuts and baby herbs.
This Cuban Mojo Chicken Bowl from Anna Lisle's cookbook Whole Food Bowl Food combines a classic mojo sauce of garlic, olive oil and orange juice with a burst of nutritious flavours. There's the bright pop of baby beets and radishes, juicy chicken and cauliflower cous cous. You'll feel like you're eating the rainbow!
Ingredients
Mojo Marinade
- 1 teaspoon orange zest.
- 3 tablespoons fresh orange juice.
- 3 tablespoons fresh lime juice.
- 2 tablespoons fresh oregano, finely chopped.
- 3 cloves garlic, finely chopped.
- 2 small pickled jalapenos, finely chopped.
- 1 teaspoon sea salt.
- 2 tablespoons extra virgin olive oil.
- 2 large free range chicken breasts (about 600g/1 lb 5 oz).
Cuban bowl
- 4 red or yellow baby beetroots, peeled and quartererd.
- 1 bunch radishes, halved.
- 2 tablespoons extra virgin olive oil.
- sea salt, to taste.
- freshly ground black pepper, to taste.
- 2 tablespoons garlicky hummus or store-bought (optional).
- 150 g store-bought marinated artichokes in a jar, drained.
- 1 ripe avocado, peeled, de-stoned and thinly sliced.
- handful of mixed dry roasted nuts.
- baby herbs, to serve (optional).
Cauliflower cous cous
- 1 cauliflower (about 700g/1 lb 7 oz), broken into florets.
- 1 tablespoon butter or extra virgin olive oil.
Citrus almond dressing
- 3 tablespoons roasted almond butter or any nut butter.
- 1/2 bunch fresh coriander (cilantro).
- sea salt, to taste.
Directions
- 1. Preheat oven to 200°C/400°F/Gas Mark 6.
2. To make the mojo marinade, combine all the ingredients in a medium bowl and whisk to combine. Reserve half the marinade for the citrus almond dressing. Place remaining mojo marinade in a bowl and add chicken. Cover and marinate for as long as possible, preferably overnight.
3. Place the beetroot and radishes on a lined baking tray and toss with olive oil, sea salt and pepper. Place chicken on the same tray (if your tray is large enough, otherwise use a separate tray) and roast in the oven for 15 minutes. After 15 minutes, remove the chicken from the oven and set aside to rest. Give the veggies a toss and roast for a further 5–10 minutes or until the beetroot is golden around the edges.
4. Meanwhile, place the cauliflower in a food processor and pulse in 10 second increments (to avoid turning the cauliflower to mush) until the texture resembles the texture of cous cous or rice. If you don't have a good processor, you can make this by simply grating the cauliflower on a box grater – it's a little more time consuming but gets the job done.
5. Heat oil or butter in a large frying pan to a medium temperature and add the cauliflower cous cous. Stirring occasionally, cook until the oil or butter has coated all the cauliflower and it is warm, about 5–10 minutes.
6. For the citrus almond dressing, place the remaining half of the mojo sauce in a bowl. Add the almond butter and coriander and stir to combine. Season to taste and add a few tablespoons of warm water until you reach a thick but pourable consistency.
7. To assemble, divide the cauliflower cous cous between the bowls. Slice the chicken and divide between bowls together with the beetroot, radishes, hummus, artichokes and sliced avocado. Drizzle with citrus almond dressing, allowing it to seep through the cauliflower cous cous. Scatter with mixed nuts and baby herbs.