Roast Chicken with Adobo

Servings: 4

Preparation: 20 minutes

Cooking: 60 minutes

Ingredients

• 4 Quebec chicken breasts, bone-in and skin-on
• 1 onion, chopped
• 60 ml (4 tbsp) olive oil
• 4 cloves garlic, chopped
• 125 ml (½ cup) honey
• 6 tomatoes, diced
• 15 ml (1 tbsp) cumin seeds, ground
• 3 ml (1/2 tsp) cloves, ground
• 125 ml (½ cup) white vinegar
• 5 ml (1 tsp) cinnamon
• Qs Tabasco
• Salt and pepper to taste

Avocado mango salsa

• 2 avocados, cubed
• 1 mango, cubed
• ½ clove garlic, chopped
• 30 ml (2 tbsp) olive oil
• 1 lime, juice
• 60 ml (4 tbsp) fresh coriander leaves, chopped
• Salt and pepper to taste

Preparation

1. Preheat the oven, rack in the center to 200 °C (400 °F).
2. In a hot pan, sear the chicken skin side down, 2 minutes. Remove and set aside on a baking sheet, covered with a silicone mat.
3. In the same hot pan, brown the onion in the oil, 2 minutes.
4. Add the garlic, honey, tomatoes, cumin, cloves, cinnamon, Tabasco and simmer for 30 minutes, over low heat.
5. Brush the chicken with the mixture and bake for 25 minutes.
6. In a bowl, mix the avocado and mango cubes, garlic, lime juice, olive oil, salt and pepper.
7. Check the seasoning. Set aside in the refrigerator.
8. Serve the chicken, accompanied by cooked rice and the prepared salsa.