M. Andrew Gordon

Avocado Waffles with Citrus Chicken and Guacamole Sauce

In Main Dish on December 1, 2009 at 9:15 pm

If you are anything like me, you never have to worry about having extra avocados lying around the kitchen because extra avocados are quickly and easily made into guacamole, which will not last long.  But if for some reason you do find yourself with an avocado or two kicking around and want to try something different, I can safely report that an avocado waffle is not a bad way to go.

Yes, that’s right, an avocado waffle.  I’m not sure where the inspiration sprang from but somewhere between leaving work and arriving at home I had decided that the chicken I was planning on cooking for dinner would not be made into a taco or quesadilla and served with guacamole.  No, it would be layered on top of a waffle full of avocado.  The flavor of the waffle is not thoroughly unusual but the appearance is kind of neat, with a greenish hue to the interior of the otherwise golden waffle.

The topping is an avocado sauce made with avocado, Satsuma orange* and lime juice, garlic, fresno pepper, and corn oil.  While this was a good dinner, it would also be a pretty good brunch option.

Satsuma Orange

*The Satsuma orange was new to me when I saw it in the market the other day.  Some research tells me that it is closely related to the Clementine and it certainly seems that way, both in flavor and in the ease in which the peel is removed.

Cocktail of choice: the December Stormy

Avocado Waffles topped with Citrus Chicken and Guacamole Sauce

Interior View of Waffle

  • 1 teaspoon fresh ground black pepper
  • ½ teaspoon salt
  • ½ teaspoon cumin
  • ½ teaspoon chile powder
  • ¼ teaspoon cinnamon
  • ¾ pound boneless, skinless chicken thighs, sliced thin
  • 2 cloves garlic, one sliced thin, one chopped
  • ½ cup freshly squeezed orange juice
  • ½ cup freshly squeezed lime juice
  • ¼ cup ginger beer
  • 2 avocados, one mashed and one chopped
  • ¾ cup flour
  • ½ cup cornmeal
  • 3 teaspoon baking powder
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • ½ cup milk
  • 1 egg
  • 1 fresno pepper, diced
  • 3 tablespoon corn oil
  • 1 small red onion, sliced very thinly
  1. Combine spices and pour over chicken thighs in a large bowl and toss to coat.
  2. In a heavy skillet, heat oil and cook the sliced garlic clove until starting to brown.  Add chicken and cook for several minutes.  Add orange juice, ¼ cup of the lime juice, and the ginger beer.  Cover and cook for 12 to 15 minutes.
  3. Combine the flour, cornmeal, baking powder, sugar, and salt in a large bowl and whisk.  Add ½ cup of mashed avocado (should be about one avocado), milk, and egg and combine until a lumpy batter forms.  Heat waffle iron and cook to your preference.
  4. In a food processor, combine the remaining avocado, lime juice, garlic, and fresno pepper.  Turn on and with machine running, pour in oil until combined.
  5. Serve by piling chicken on waffle, topping with guacamole sauce and thinly shaved red onion.
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  1. As shocking as this recipe seems, I am not at all surprised that you made it! It sounds good and seems like another success. This opens the door for many more interesting takes on traditional breakfast foods!

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