CITRUS-TEQUILA POACHED CHICKEN WITH GUACAMOLE
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
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