Categories: Chicken- main dish

Ingredients

• 4 boneless, skinless chicken thighs
• 1/2 cup fresh orange juice
• 1 1/2 tsp. olive oil
• 1 oz. blanco (silver) tequila
• 2 small cloves garlic, minced, divided use
• 1/2 tsp. salt
• 1/2 tsp. cumin seeds, toasted, ground
• 1 avocado, peeled, pitted
• juice of 1/2 lime
• 1/4 cup chopped jicama. in 1/4-inch dice
• 6 to 8 grape tomatoes, roughly chopped
• Cilantro, chopped
• ,

Directions

1. Put the chicken in a shallow dish or nonreactive pan. Whisk the orange juice, olive oil, tequila, half the garlic, 1/4 tsp. salt and cumin together in a measuring cup. Pour over the chicken. Allow to rest 0 minutes.
2. Meanwhile, for the guacamole, put the remaining garlic and the lime juice in a small

3. bowl. Add the avocado, mashing with a

4. fork. Keep it coarse and chunky. Stir in the jicama and tomatoes. Season with remaining teaspoon salt. Stir in cilantro to taste.

5. Transfer chicken and marinade to a large skillet; cook over medium heat until chicken is done, turning once, about 12 minutes.

6. Serve chicken topped with generous portion of guacamole. If you like, reduce the cooking liquid for a sauce, about 5 minutes).

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