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Quick & Easy: Marinade becomes poaching liquid


8 boneless, skinless chicken thighs

1 cup fresh orange juice

1 tbsp. olive oil

1 to 2 oz. blanco tequila (or water)

3 cloves garlic, minced

¾ tsp. salt

1 tsp. cumin seeds, toasted, ground

2 avocados, peeled, pitted

Juice of 1 lime

½ cup chopped jicama, in ¼- inch dice

8 to 12 grape tomatoes, roughly chopped

Cilantro, chopped

Put the chicken in a shallow dish or nonreactive pan. Whisk the orange juice, olive oil, tequila, 2 cloves minced garlic, ½ teaspoon salt and cumin together in a measuring cup. Pour over the chicken. Allow to rest, 10 minutes.

Put the remaining garlic and the lime juice in a small bowl. Add the avocado, mashing with a fork. Keep it coarse and chunky. Stir in the jicama and tomatoes. Season with remaining ¼ teaspoon salt. Stir in cilantro to taste.

Transfer chicken and marinade to a large skillet; cook over medium heat until chicken is done, turning once, about 12 minutes. Serve chicken topped with generous portion of guacamole. (If you like, reduce the cooking liquid for a sauce, about 5 minutes.)

Makes 4 servings.

— Joe Gray

Chicago Tribune


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