Thanks to Levi Roots Caribbean cooking is enjoying a much deserved renaissance –
to whet your taste buds why not try our easy recipe for Mojo chicken.

Mojo-marinated roast chicken, just like grandma used to make! Serve with white rice, which is the traditional way. It’s also great with mashed potatoes . You can use half the mojo recipe for a smaller bird, drumsticks, or thighs.”
INGREDIENTS
120 ml extra-virgin olive oil
3 g ground cumin
7 g kosher salt
0.8 g dried oregano
15 g minced garlic
45 ml lime juice
45 ml orange juice
1 (6 pound) whole chicken, cut into pieces

DIRECTIONS

Heat the olive oil in a small saucepan over medium-high heat until very hot. While the oil heats, mash the cumin, salt, oregano, and garlic together into a paste in a heat-proof bowl; whisk the hot oil into the paste. Allow the mixture to cool slightly. Add the lime juice and orange juice; stir. Place the chicken in a large sealable bag; pour the marinade over the chicken and shake to assure an even coating. Refrigerate at least 4 hours, up to overnight.

Preheat an oven to 375 degrees F (190 degrees C). Arrange the marinated chicken in a roasting pan.
Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour.

If you would like to learn more about the delights and flavors of Caribbean Cookery come and join us on 17th October at Northampton College