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Cumin Crusted Chicken with Cotija and Mango-Garlic Sauce

Serves: 4

2 tablespoons cumin seeds, toasted, plus 3 tablespoons toasted cumin seeds, ground 
1 cup fresh lemon juice 
1/2 cup olive oil, plus 3 tablespoons 
2 tablespoons honey 
Freshly ground black pepper 
4 (8 ounce) frenched, skin on chicken breasts 
1/3 cup grated cotija cheese 
Salt and freshly ground pepper 
Mango Garlic Sauce, recipe follows 

1. Whisk together the whole cumin, lemon juice, 1/2 cup olive oil, honey, and pepper in a medium baking dish. Add the chicken and turn to coat. Cover, and marinate for 1 hour in the refrigerator. 
2. Preheat oven to 400 degrees F. Heat a large ovenproof saute pan over medium high heat. Remove the chicken from the marinade and wipe off any excess. Combine the ground cumin, cotija, salt, and pepper in a small bowl. Season the chicken on the skin side with the mixture. 
3. Heat 3 tablespoons olive oil in a large sauté pan over medium-high heat. Place the chicken, skin-side down, in the pan and cook until golden brown, about 3 to 4 minutes. Turn over and place in the oven. Bake for 8 to 10 minutes, or until just cooked through. 

Mango Garlic Sauce: 
6 cups enriched chicken stock (page TK) (do not use canned for this recipe) 
3 tablespoons black peppercorns 
1 head roasted garlic, pureed 
3 cups red wine vinegar 
1 cup white wine vinegar 
2 cups granulated sugar 
2 large ripe mangos, peeled, pitted and pureed 
Salt and freshly ground pepper

1 Place stock, peppercorns and roasted garlic in a medium saucepan over high heat and reduce by half.
2. While the stock is reducing, combine vinegar and sugar in a medium saucepan over high heat and cook until the sugar has melted and the mixture has reduced to 1 cup, stirring occasionally. Whisk in the mango puree and cook for 2 minutes. 
3. Whisk the stock mixture into the mango mixture and cook until reduced to a sauce consistency, 25-30 minutes. Strain into a bowl and season with salt and pepper.

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