Apricot Olive Chicken

Mojo Chicken

1/4 cup light olive oil
1 1/2 tsp. minced garlic
1 tsp. seeded and minced Scotch bonnet chilies
1/2 tsp. toasted cumin seed
1 1/2 Tbsp. sour orange juice*
1/2 tsp. sherry vinegar
salt and ground black pepper to taste
4 Freebird boneless, skinless chicken breasts

Heat olive oil in a small saucepan over medium heat until just hot, then remove from heat. Add garlic, chilies and cumin and allow to steep 10-15 minutes. Whisk in the vinegar and sour orange juice. Season with salt and pepper to taste. Pour into a shallow baking dish. Add chicken, cover and refrigerate overnight.

Grill over medium to medium high heat for 6-8 minutes until cooked through.

*substitute using 2 teaspoons fresh orange juice with 1 teaspoon lime juice and 1 teaspoon lemon juice if sour orange juice is unavailable.

Mango and Black Bean Salsa

2 cups diced mangos
1/2 cup canned black beans, rinsed and drained
1/4 cup diced red onion
2 Tbsp. chopped cilantro
2 1/2 Tbsp. grapeseed oil
2 Tbsp. fresh orange juice
1 Tbsp. extra virgin olive oil
1 1/2 tsp. fresh lemon juice
1 1/2 tsp. cider vinegar
3/4 tsp. honey
1/2 tsp. crushed, toasted cumin seed
Salt and ground black pepper to taste

In a medium sized mixing bowl, combine mangoes, black beans, red onions and cilantro. Mix in grapeseed oil, orange juice, olive oil, lemon juice, vinegar, honey and cumin. Season to taste with salt and pepper. Serve with grilled mojo chicken breasts. Serves 4.

Recipe by Chef Kathy Takemura, Vix Restaurant