Cuban mojo chicken with garlic cassava and salad

Ingredients

For 1 serving

• Chicken breast140 g
• Orange1
• Lime juice15 ml
• Garlic3 cloves
• Cumin1 teaspoon
• Dried oregano1 pinch
• Cassava180 g
• Red onion30 g
• Lettuce60 g
• Tomatoes100 g
• Extra virgin olive oil10 g
• Saltto taste

In season: December – March

Method

1. Juice the orange and mix it with the lime juice, 2 crushed garlic cloves, the cumin, oregano and a pinch of salt. Add the chicken, turn it well and marinate for 30 minutes.
2. Meanwhile peel the cassava, cut it into pieces and remove the woody core; boil it in salted water for 20 minutes, until tender and crumbling at the edges. Thinly slice the red onion.
3. Drain the cassava. Heat half the oil in a small pan over low heat with the remaining garlic, chopped, for 1 minute, until fragrant but not browned, and pour it over the cassava with the onion and a pinch of salt.
4. Heat the remaining oil in a frying pan over medium heat and cook the chicken, drained, for 5–6 minutes per side, until golden and no longer pink in the centre; in the last 2 minutes pour in the marinade and let it reduce to a syrupy sauce.
5. Wash and tear the lettuce, cut the tomatoes into wedges and season with a pinch of salt. Serve the chicken with its sauce, the cassava and the salad.