Best Sour Orange Red Onion And Parsley Mojo Recipes

SOUR ORANGE SPATCHCOCKED CHICKEN

Steps:

• Zest one of the sour oranges and transfer the zest to a bowl. Cut the oranges into quarters and juice them over a glass measuring cup. Juice the lemon and lime over the measuring cup until you have about 3/4 cup of citrus juice. Set aside.
• In a small bowl, combine the garlic, kosher salt, pepper, cumin, oregano and red pepper flakes. Add the sour orange juice mixture and whisk to combine. Stir in the chopped cilantro and olive oil.
• Flip the chicken onto the breast side so that the backbone is exposed. Use a pair of poultry sheers to cut out the back bone, going up either side of the spine of the chicken (not down the spine itself.) Save the back bone for stock.
• Flip the chicken over so that the breast side is facing up. Use the flat palm of your hand to press firmly on the chicken's breast until it breaks and you're able to flatten out the bird.
• Pour about half of the marinade into a glass baking dish. Place the chicken into the dish and make sure the inside of the chicken is in contact with the marinade. Arrange the chicken with breast side up and pour the remaining marinade over the bird. Rub the bird with the marinade to coat. Cover with plastic wrap and refrigerate 12 hours or overnight, flipping the chicken once or twice during the marinating time.
• Remove the chicken from the refrigerator about an hour before you're cooking it, so that it comes to room temperature.
• Preheat the oven to 450°. Place a 10" cast iron skillet in the oven to heat.
• Remove the chicken from the marinade and pat dry with paper towels. When the oven and pan are hot, use a pair of pot holders to CAREFULLY lift the pan and move it to the stove top. Place the chicken, breast side down into the pan and return to the oven. Roast for 20 minutes.
• After 20 minutes, flip the chicken. Add the onions and potatoes and roll them around in the rendered chicken fat to coat. Arrange the onions and potatoes in a single layer around the chicken and continue cooking for 20 minutes or until chicken is done.
• Transfer the chicken to a cutting board to rest and continue to cook the potatoes and onions for an additional 10 minutes. Remove the skillet from the oven. Transfer the potatoes to a serving platter.
• Place the skillet over a medium high heat. Add the vinegar and scrape up the fond from the bottom of the pan. Add the chicken broth and continue to stir and scrape the pan to loosen any bits from the bottom. Stir in the chopped cilantro and transfer the jus to a bowl for serving.
• Carve the chicken and transfer to the serving platter with potatoes. Sprinkle with additional cilantro for garnish and serve with jus.

SHEET PAN MOJO CHICKEN AND PLANTAINS

Steps:

• Combine the orange juice, lime juice, smashed garlic, jalapeno, 1/2 teaspoon salt and a few grinds of pepper in a blender. Puree until combined, then let sit 5 minutes. Turn the blender back on and slowly pour in 1/2 cup olive oil. Remove 1/4 cup of the mixture and set aside for the marinade. Add the mint and parsley to the remaining mixture in the blender and puree again until smooth; season with salt and pepper. Transfer the sauce to a bowl; cover and refrigerate.
• Season the chicken thighs generously with salt and pepper. Place in a large bowl and add the reserved 1/4 cup marinade, the minced garlic, cumin and oregano. Rub all over the chicken until evenly coated. Cover and refrigerate 1 to 4 hours.
• Preheat the oven to 450˚ F. Let the chicken come to room temperature while the oven preheats. Toss the plantains and red onion on a rimmed baking sheet with the remaining 2 tablespoons olive oil; season with salt and pepper. Spread out on the baking sheet. Nestle the chicken, skin-side up, and orange slices among the plantains and onion.
• Roast until the plantains are tender when pierced with a knife, about 20 minutes. Remove the plantains to a cutting board and stand them up on a cut side. Flatten the plantains with the bottom of a measuring cup or ramekin, then return to the baking sheet, setting them flat in the pan juices.
• Return the pan to the oven and roast until the chicken is browned, crisp and cooked through, 20 to 25 more minutes. Sprinkle with chopped mint and parsley; serve with the sauce.

SWEET-AND-SOUR ORANGE SAUCE

Steps:

• Combine water, brown sugar, vinegar, orange zest, soy sauce, ginger, cayenne pepper, sriracha sauce, white pepper, and cayenne pepper in a saucepan over medium heat. Cook and stir sauce until sugar is dissolved, 3 to 5 minutes.
• Remove 1/2 cup of sauce and combine with cornstarch in a small bowl. Whisk until well blended and orange zest starts to dissolve.
• Raise heat under the saucepan and bring the sauce to a slow boil, about 5 minutes. Mix cornstarch mixture into the sauce. Stir occasionally until thickened, 3 to 5 minutes. Remove from heat and let cool a bit, about 3 minutes.

CUBAN MOJO CRIOLLO (MOJO MARINADE RECIPE)

Steps:

• In a mortar and pestle, add the garlic cloves and salt. Mash both until you get a smooth paste.
• In a large mason jar, add the garlic paste, minced onion, black pepper, oregano, cumin, sour orange juice, and olive oil. Close the jar tightly with the lid and shake it until well combined. Be sure to shake well before every use.
• Feel free to taste and adjust seasoning. If you're not a fan of garlic, you can add less (maybe 5 or 6 cloves). This marinade should taste garlicky, fresh, tangy, citrusy, bright, and slightly sour. Never sweet nor spicy.
• This recipe makes approximately 2 cups of mojo marinade which will last approximately up to 3 weeks in an airtight container/mason jar. You can also freeze it in an airtight container for up to 3 months. Enjoy!

SOUR ORANGE, RED ONION, AND PARSLEY MOJO

Steps:

• Place the orange juice, onion, parsley, olive oil, and salt in a mixing bowl and blend well using a wire whisk. Keep refrigerated for up to 2 days.

ORANGE AND RED ONION SALAD

Steps:

• With a sharp thin-bladed knife, shave off the peel and pith of each orange completely, exposing the flesh of the fruit. Slice the oranges into rounds about 1/3 inch thick (you'll have about 4 cups of slices in all). Handle them gently so they remain intact.
• Peel the onion, and slice it into very thin rounds (about 1 1/2 cups in all).
• Lay out the orange rounds on a serving platter prettily (I pile up all the broken pieces in the center, making a colorful mound). Separate the onion rings, and scatter all over the oranges.
• Sprinkle the salt over the top. Grind lots of coarse pepper over the top. Drizzle 2 tablespoons of your best olive oil all over the top. Shower the parsley over all. And serve!