-
1
Whisk together the whole cumin, lemon juice, 1/2 cup olive oil, honey, and pepper in a medium baking dish.
-
2
Add the chicken and turn to coat.
-
3
Cover, and marinate for 1 hour in the refrigerator.
-
4
Preheat oven to 400 degrees F.
-
5
Heat a large ovenproof saute pan over medium high heat.
-
6
Remove chicken from marinade and wipe off any excess.
-
7
Combine the ground cumin, cotija, salt, and pepper in a small bowl.
-
8
Dust the chicken on the skin side with the mixture.
-
9
Heat 3 tablespoons olive oil in a large skillet.
-
10
Place the chicken, skin side down, in the pan and cook until golden brown, about 3 to 4 minutes.
-
11
Turn over and place in the oven.
-
12
Bake for 8 to 10 minutes, or until just cooked through.
-
13
Serve drizzled with the Mango Garlic Sauce and with the Green Onion Pesto Mashed Potatoes.
-
14
Combine chicken stock, peppercorns, and garlic in a medium saucepan and cook until reduced to 3 cups.
-
15
Strain into a bowl.
-
16
Place both vinegars in a separate medium saucepan and cook until reduced by 1/2.
-
17
Add the sugar and mango puree, and reduce until the sauce coats the back of a spoon thickly.
-
18
Add the reduced chicken stock and cook for 10 minutes over medium heat until thickened, stirring occasionally.
-
19
Season with salt and pepper.
-
20
Place potatoes in a large pot of salted water and bring to a boil.
-
21
Cook until soft, about 25 to 30 minutes.
-
22
Drain well and run through a food mill into a large bowl.
-
23
Stir in the butter and cream and mix until combined.
-
24
Swirl in the Green Onion Pesto and season with salt and pepper, to taste.
-
25
Combine pumpkin seeds, garlic, spinach, and cilantro in food processor and process until smooth.
-
26
Add green onions and lime juice, and process until smooth.
-
27
With the motor running, slowly add the oil.
-
28
Add the Parmesan, honey, salt, and pepper, and pulse several times until combined.
