Papaya-Mint Chicken with Warm Fruit Salsa
As I was cutting open a papaya the other day, I decided to save the seeds. After a little research, I discovered that the seeds can be used as a meat tenderizer and aid in digestion. In this recipe, use the seeds for the marinade and the flesh for the salsa. Mexican papayas are almost at the start of peak season (June - September) so this recipe is perfect for a summer meal.
Ingredients
Chicken Marinade:
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Seeds from a Mexican papaya (about ½ cup)
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Juice of one lemon
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1 teaspoon apple cider vinegar
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1 ½ teaspoons honey
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¼ teaspoon salt
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½ teaspoon dried mint
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3 pounds chicken
Salsa:
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3 tablespoons salted butter
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1 cup sliced sweet onion
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1 1/2 cups diced cantaloupe
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1 cup diced papaya
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nutmeg (⅛ - ¼ teaspoon, depending on the nutmeg)
Instructions
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Scoop out the seeds from the center of a Mexican papaya.
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Place the seeds (and any attached papaya flesh) in a food processor or blender with the lemon juice, vinegar, honey, salt, and mint.
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Blend until the papaya seeds resemble coarsely ground black pepper.
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Pour the sauce over chicken and marinate for 1-2 hours in the refrigerator.
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Bake the chicken at 350F for about 40 minutes or until the chicken is cooked through.
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While the chicken is baking, prepare the papaya-cantaloupe salsa.
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Heat butter over medium heat.
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Add the onions and cook, stirring frequently until desired tenderness and flavor. I cooked them about 10 minutes until they started to get a little sticky and a light gold color. Leaving them longer will allow them to caramelize more.
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Add the papaya and cantaloupe to the onions and cook for about two minutes, stirring frequently.Sprinkle nutmeg over the salsa, mix well, then remove from heat.
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Serve the chicken topped with fruit salsa.