I couldn’t decide what to do for my main dish for mint week. Then, I thought about doing something inspired by one of my favorite cocktails, the mojito. At first, I thought about marinating chicken in a mojito marinade before cooking it, but on the day I made the recipe I didn’t really have time to let the chicken marinate properly. This recipe is what I came up with, and it turned out great!


1 pound chicken cuts
Salt and pepper to taste
Cumin to taste
Coriander to taste, optional
Olive oil
Half of a large onion, chopped
2-3 cloves garlic, minced or grated
2 teaspoons flour
¾ cup heavy cream
2 teaspoons lime juice
¼ cup rum
1 tablespoon chopped fresh mint

     Season the chicken cuts to taste with salt, pepper, cumin, and coriander. Pan-sear or bake the chicken until done (remember the meat thermometer to check doneness). The cooking time will vary depending on the thickness of your cuts and your cooking method.

     In a large skillet over medium-high heat, sauté the onion and garlic in olive oil until the onion is translucent, 3-5 minutes. Add the flour and cook, whisking for 1-2 minutes. Whisk in the cream, and then stir in the rum and lime juice. Let the sauce come to a simmer and thicken a bit. Remove from heat and stir in the mint and season with salt and pepper to taste. Serve over the chicken. Garnish with a little more chopped fresh mint, if desired.

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