Long on flavor and short on prep, this summer supper features spice-roasted chicken with an unexpected avocado and tropical fruit salsa. Refreshingly cool and sweet, the salsa tempers the mild, chili-coated meat and the heat outdoors. Delicious with a bed of rice, the flavors would also be marry well with orange-hued mashed sweet potatoes.
Avocado Tropical Fruit Salsa, from Gourmet, February 2000
Ingredients
2 cups finely diced tropical fruit such as kiwi, pineapple, mango, papaya, peaches, mandarin oranges
2 California avocados, pitted, peeled, and cut into 1/4-inch dice
1/4 cup fresh cilantro, chopped
1/4 cup finely chopped red onion
1 fresh serrano or jalapeño chile, seeded and finely chopped
2 tbsp fresh lime juice, or to taste
Directions
- Gently toss together all ingredients with salt and pepper to taste
Chili-Rubbed Chicken, from Martha Stewart
Ingredients
2 tbsp chili powder
1 1/2 tbsp ground cumin
2 tbsp ground paprika
Salt and freshly ground black pepper
4 chicken breast halves or 6-8 chicken thighs, with bone in and skin on
1 large onion, cut into 1/2-inch rounds
8 sprigs fresh thyme or marjoram
Directions
- Preheat oven to 400 degrees F.
- In a small bowl, combine the chili powder, cumin, and paprika, plus salt and pepper to taste. Rub chicken all over with the chili mix.
- In a large ovenproof skillet or baking sheet, place onions in a single layer, then herbs. Drizzle lightly with olive oil. Add chicken, skin side up. Transfer to oven, and bake until the chicken has cooked through, 30 to 40 minutes.
- Let chicken cool slightly and serve.
I love these kinds of light dishes in the summer! Looks yummy. 🙂