Description
A vibrant and healthy Steam Roast Chicken recipe served with a creamy avocado-mint sauce and a fresh, nutty green salad. The chicken is marinated with aromatic spices and orange juice, then cooked using steam roasting to retain moisture and flavor. The accompanying sauce blends avocado, yogurt, and mint for a refreshing complement, while the mixed greens tossed with walnuts and orange segments add texture and brightness to the dish.
Ingredients
Scale
Chicken and Marinade
- 3 Oranges (juiced, divided)
- 1/4 cup Olive Oil
- 2 cloves Garlic
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1 teaspoon Salt
- 1/2 teaspoon Ground Black Pepper
- 8 Chicken Thighs
Avocado Mint Sauce
- 1 Avocado
- 1/2 cup Fresh Mint Leaves
- 3/4 cup Plain Yogurt
- 3 tablespoons Olive Oil
- 1/2 teaspoon Salt
- 1 teaspoon Ground Black Pepper
- 3 tablespoons Orange Juice (from 1 Orange)
Green Salad
- 1 cup Arugula
- 2 cups Romaine Lettuce
- 1 cup Red Leaf Lettuce
- 1/3 cup Walnuts
- 1 Orange (segmented)
- 2 tablespoons Olive Oil
- Salt to taste
- Ground Black Pepper to taste
Instructions
- Prepare the Marinade: In a bowl, combine 1 cup of fresh orange juice (from 3 oranges), 1/4 cup olive oil, minced garlic, ground cumin, ground coriander, salt, and black pepper. Add the chicken thighs to the bowl and toss to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes to infuse the flavors.
- Arrange Chicken for Cooking: Line a baking sheet with parchment paper and place the marinated chicken thighs evenly spaced on the sheet, ensuring they are ready for steam roasting.
- Steam Roast the Chicken: Pour 3 cups of water into the bottom of your Electrolux Wall Oven or a similar steam-capable oven. Set the oven to Steam Roast mode at 375°F (190°C). Roast the chicken for 15 to 20 minutes until cooked through, tender, and juicy.
- Prepare the Avocado: While the chicken cooks, pit the avocado by cutting around the seed, twisting to separate halves, removing the seed, and scooping out the flesh with a spoon.
- Make the Mint Sauce: In a blender or food processor, combine the avocado, plain yogurt, 3 tablespoons of fresh orange juice, fresh mint leaves, salt, black pepper, and olive oil. Blend until you achieve a smooth, creamy sauce. Set aside.
- Assemble the Green Salad: In a large bowl, combine arugula, romaine lettuce, and red leaf lettuce. Add walnuts, orange segments, and drizzle with olive oil. Season with salt and black pepper to taste, then toss everything together for an even distribution of flavors.
- Serve the Dish: Plate the steam-roasted chicken alongside generous portions of the avocado mint sauce and the fresh green salad. Enjoy immediately for best flavor and texture.
Notes
- Marinating the chicken for at least 30 minutes is key for maximum flavor absorption.
- If you don’t have a steam roast oven, you can place a water tray in a conventional oven to create steam or use a covered roasting pan to help retain moisture.
- The avocado sauce can be stored in the refrigerator for up to 2 days; cover with plastic wrap directly on the surface to prevent browning.
- Feel free to substitute walnuts with pecans or almonds if preferred.
- Adjust seasoning in the salad and sauce according to your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Steam Roasting
- Cuisine: Mediterranean
Keywords: steam roast chicken, avocado mint sauce, green salad, healthy chicken recipe, Mediterranean chicken, orange marinade, walnut salad
