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Mojo-Style Chicken Thighs
with Cilantro Slaw & Garlic-Lime Pepitas
35 MIN
2 Servings
From the Test Kitchen
This flavorful dish features our take on mojo sauce (a Cuban favorite that highlights a bold, aromatic pairing of garlic and citrus), which we’re spooning over juicy chicken thighs as they sear in the pan. It’s the perfect topping for our crisp cabbage, carrot, and sweet pepper slaw dressed with herbaceous cilantro sauce.
11 green SmartPoints® per serving
11 blue SmartPoints® per serving
11 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.
Dietary Information
WW Recommended
Diabetes Friendly
Carb Conscious
-
NutritionPER SERVING
-
Calories510 Cals (est.)
View Full Nutrition
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Blue Apron, a proud supporter of
fresh
ingredients
Title
-
¾ lb Boneless, Skinless Chicken Thighs
-
2 cloves Garlic
-
½ lb Red Cabbage
-
6 oz Carrots
-
4 oz Sweet Peppers
-
1 Lime
-
¼ cup Cilantro Sauce
-
2 Tbsps Orange Marmalade
-
2 Tbsps Raw Pepitas
-
¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & make the slaw:
Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots and grate on the large side of a box grater. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. Combine the prepared vegetables in a large bowl; add the cilantro sauce. Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
2
Prepare the remaining ingredients & make the sauce:
Meanwhile, peel 2 cloves of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Halve the lime crosswise; squeeze the juice into a medium bowl. To the bowl of lime juice, add the orange marmalade, half the garlic paste, 2 tablespoons of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Stir to combine.
3
Make the garlic-lime pepitas:
In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring constantly, 2 to 3 minutes, or until lightly browned (be careful, as the pepitas may pop as they toast). Transfer to a bowl. Add the lime zest and as much of the remaining garlic paste as you’d like; stir to coat. Taste, then season with salt and pepper if desired. Wipe out the pan.
4
Cook the chicken & serve your dish:
Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 5 to 7 minutes, or until browned. Flip and cook 4 minutes. Add the sauce (carefully, as the liquid may splatter) and cook, frequently spooning the sauce over the chicken, 1 to 3 minutes, or until the chicken is coated and cooked through.* Turn off the heat. Serve the slaw topped with the cooked chicken (including any sauce from the pan). Garnish with the garlic-lime pepitas. Enjoy!
1
Prepare & make the slaw:
Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots and grate on the large side of a box grater. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. Combine the prepared vegetables in a large bowl; add the cilantro sauce. Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
2
Prepare the remaining ingredients & make the sauce:
Meanwhile, peel 2 cloves of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Halve the lime crosswise; squeeze the juice into a medium bowl. To the bowl of lime juice, add the orange marmalade, half the garlic paste, 2 tablespoons of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Stir to combine.
3
Make the garlic-lime pepitas:
In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring constantly, 2 to 3 minutes, or until lightly browned (be careful, as the pepitas may pop as they toast). Transfer to a bowl. Add the lime zest and as much of the remaining garlic paste as you’d like; stir to coat. Taste, then season with salt and pepper if desired. Wipe out the pan.
4
Cook the chicken & serve your dish:
Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 5 to 7 minutes, or until browned. Flip and cook 4 minutes. Add the sauce (carefully, as the liquid may splatter) and cook, frequently spooning the sauce over the chicken, 1 to 3 minutes, or until the chicken is coated and cooked through.* Turn off the heat. Serve the slaw topped with the cooked chicken (including any sauce from the pan). Garnish with the garlic-lime pepitas. Enjoy!
Tips from Home Chefs