Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimic
This recipe won first place in the 2005 National Chicken Cooking Contest. The judges praised the dish for its excellent balance of spicy seasoning with the mild flavor of chicken breast. Mahogany refers to the dark glaze, based on brown sugar and hoisin sauce. Republished with permission, National Chicken Counil."This has become a family favorite! So unusual a combination but it really works- you have got to try it! Don't worry if you can't get chipottle peppers in UK, I use a chipottle paste by Discovery foods and it works just as well. " - Foodiefran1
Yield: 4 Ready in 45 minutes
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Verified by stevemur
|1 1/2 poundsboneless skinless chicken breast halves; cut in 1-inch cubes|
|1 cupcilantro leaves; chopped|
|3 large clovesgarlic; cloves, minced|
|1/2 teaspoonsalt; divided|
|1/4 teaspoonpepper; divided|
|2 teaspoonsBalsamic vinegar|
|1/2 cuplime juice; (1/2 cup plus 1 1/2 teaspoons) divided|
|2 largesweet potatoes; peeled and cut in 1/2 inch pieces|
|1 teaspoonchopped canned chipotle pepper|
|1 teaspoonadobo sauce; (from canned chipotle)|
|3/4 teaspoonGround cumin|
|1/2 teaspoonlime zest|
|2 tablespoonHoisin sauce|
|5 tablespoonDark brown sugar|
|3 tablespoonDijon mustard|
|6 tablespoonolive oil|
|2 tablespoonUnsalted butter|
Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimic Preparation
In small bowl, mix together chopped cilantro, olive oil, minced garlic, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper; set aside. In medium bowl, mix together brown sugar, mustard, hoisin sauce and vinegar. Reserve 2/3 of this mixture. To remainder, add 1/2 cup lime juice and stir in chicken; cover and refrigerate. In heavy saucepan, place sweet potatoes and cover with boiling water.
Cook, covered, over medium high heat until tender, about 15 minutes. Reserve 1/4 cup cooking liquid, then drain potatoes in colander.
Return potatoes to reserved cooking water and add butter, chipotle pepper, adobo sauce, remaining 1 1/2 teaspoons lime juice, cumin, lime zest, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Mash potatoes. Thread chicken on 8 bamboo skewers that have been soaked in water. Broil about 6 inches from heat, basting with reserved mahogany sauce until done, about 8 minutes. To serve, divide potatoes among 4 plates; top each with 2 skewers of chicken and drizzle with cilantro chimichurri sauce. Garnish with cilantro sprigs.
This recipe won first prize at the 2005 National Chicken Cooking Contest. Republished with permission from National Chicken Council.
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