Spicy chicken with blood orange and avocado salsa

spicy chicken with blood orange and avocado salsa

Moving (temporarily) to Bavaria brought me many things. A stunning city to live in, incredibly good bread, tasty beer, not that fancy cuisine, but I can live with that, and lots of secret ingredients that were quite hard to find back home in Romania.

I’ve been craving blood oranges for quite some time now and wanted them in my recipes ASAP.

blood oranges

After cooking for the third time in a row the roasted chicken with turmeric, fennel and blood oranges, there was the perfect moment to start building a new recipe with almost the same ingredients, but totally different tastes: spicy chicken with blood orange and avocado salsa, a totally unconventional one, which you’ll fall in love with from the very first bite. The freshness of the coriander and the citrus flavor mix so perfectly with the softness of the avocado and the cumin aroma.

And I know that sometimes I tend to become a bit obsessive with some particular ingredients, but I was convinced that those bloody oranges had more to say in my kitchen, than just one recipe.

Blood orange and avocado salsa

Spicy chicken with blood orange and avocado salsa
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Recipe type: Main Dish
Author:
Prep time:
Cook time:
Total time:
Yield: 2
Ingredients
  • 350 gr or 9 chicken fingers
  • 1 ripe avocado
  • 2 blood oranges
  • 1 shallot
  • fresh coriander
  • 1 tsp chili flakes
  • ¼ tsp ground cumin
  • 1 tbsp olive oil
  • 1 tsp lime juice
  • juice from ½ blood orange
  • salt, pepper
Intrustructions
  1. Preheat the grill.
  2. Marinate the chicken fingers with the juice from ½ blood orange, salt, pepper, ½ tsp chili flakes and the olive oil. Set aside for 5 minutes.
  3. Peel and dice the avocado, the other blood orange and the shallot. Place all the ingredients in a bowl. Sprinkle some fresh coriander, ground cumin and the lime juice. Mix again and add the rest of the chili flakes and a pinch of salt.
  4. Grill the chicken, around 3-4 minutes each side.
  5. Transfer the chicken on a plate and add the salsa on top.
  6. Serve immediately with rice or couscous garnish

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Piept de pui picant cu salsa de portocale rosii si avocado

Relocarea, temporara, in Bavaria a venit la pachet cu mai multe lucruri. Un oras incredibil de frumos in care am ocazia sa locuiesc, o paine peste asteptari de gustoasa, bere si mai si, plus multe alte ingrediente secrete care ar fi fost destul de greu de gasit acasa in Romania, sau pe care de multe ori le-am inlocuit cu ce aveam la indemana.

Printre ingredientele “secrete” se numara si portocalele rosii, pe care mi le doream de mult in retelele mele, iar acum era clar momentul sa incerc ceva inedit.

Pentru ca deja gatisem de mai multe ori puiul cu turmeric, fenicul si portocale rosii, se cerea clar o noua reteta, cu aproape aceleasi ingrediente, dar gusturi total diferite: Piept de pui picant cu salsa de portocale rosii si avocado, evident o reteta unica, de care te vei indragosti de la prima imbucatura.

  • 350 gr muschiulet de pui, sau bucati de pipet dezosat
  • 2 portocale rosii
  • 1 avocado cope
  • 1 ceapa esalota
  • coriandru proaspat
  • 1 lingura de ulei
  • 1 lingurita chili
  • 1/4 lingurita chimion macinat
  • 1 lingurita zeama de lime
  • sucul de la 1/2 portocala rosie
  • sare, piper

Incinge gratarul la foc mediu. Intr-un bol pregateste o marinada din zeama de la 1/2 portocala, uleiul de masline, 1/2 lingurita chili, sare, piper si toarna peste pieptul de pui. Lasa la macerat pentru 5 minute, la rece.

Pregateste salsa. Decojeste avocado si taie-l in bucuri mici, impreuna cu ceapa si miezul unei portocale rosii. Asezoneaza cu chili, coriandru proaspat tocat, chimion macinat, sare, piper si zeama de la lime. Amesteca si lasa deoparte.

Frige bucatile de pui cam 3-4 minute pe fiecare parte.

Serveste pieptul de pui picant cu salsa deasurpra si garnitura de orez sau couscous.

Love,

Cori!

spicy chicken with blood orange and avocado salsa

 

Cori Costache

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