Friday, 10 November 2017


“Mexico is a mosaic of different realities and beauties.” - Enrique Peña Nieto 

Yesterday’s blog entry was about annatto and today I give you a recipe where the annatto contributes greatly to the flavour of the dish. It is a Mexican dish and the chicken develops a wonderful texture and aroma because of the achiote (annatto) marinade. 

Grilled Achiote Chicken
Ingredients - Marinated Chicken
2-3 tbsp achiote (annatto) seasoning
1/2 cup white vinegar
3 tbsp olive oil
4 boneless, skinless chicken breasts (each about 180 g)
Ingredients - Citrus Sauce
2 garlic cloves, finely minced
1/4 cup fresh orange juice
1/4 cup fresh lime juice
1/3 teaspoon salt
Freshly ground black pepper
Chopped fresh coriander 

Dissolve the achiote seasoning in vinegar and oil and beat with a fork to homogenise. Add chicken, turn to coat well, and marinate in the fridge 1 hour.
Preheat the grill. Remove chicken from marinade, reserving the marinade. Grill chicken until done, about 7 minutes per side. Remove chicken to platter, and cover with aluminium foil to keep warm. I usually split the chicken fillets in two to make them more presentable.
To prepare the sauce, pour reserved marinade into a saucepan; add garlic and juices. Bring to a boil, reduce heat and cook, stirring, until sauce is the consistency of a thin cream sauce (thin sauce with a little water if it gets too thick). Add the salt and pepper. Pour sauce over chicken and serve chopped fresh coriander garnish in a separate bowl so diners can help themselves (some people do not like this herb).

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