Ready in 45 minutes
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
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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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awesome13 11 month agoThis was absolutely fantastic! I love love loved the dimension in taste! I'm an avid cook and for the time put into making this dish, it was amazing and my fiancé LOVED it! Thanks for the share!
Foodiefran1 3 years agoThis 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.
literarylass 3 years agoInstead of using skewers, line a cookie sheet with tin foil (for easy clean up) and throw the chicken pieces on basting them with the Mahogany sauce as needed. Maybe use chicken tenders instead of chuncks of chicken.
nerua 5 years agoI'd serve with some crisp green vegetables - It needs the color and texture. Otherwise excellent. Next time I'd also marinate chicken overnight
dempservices 5 years agoloved the smoky sweet flavor. The cilantro chimichuri added a nice contrast to the smoky sweet.
Slack 5 years agoThis was a pretty good recipe. My husband loved it! Thanks:)
danpit 6 years agoI grilled them instead of broiling. The meal was fabulous! A unique combination of flavors.
hotflashgame 6 years agoThere are some steps omitted from this recipe, it didn't make sense. The instructions call for some ingredients that aren't on the list, such as butter and olive oil. It is unclear how much to use. Also, for the work involved, the taste just wasn't worth it, and I typically don't mind high maintenance recipes.
Pelican73 6 years agoNot a real fan of sweet potatoes but this makes them very enjoyable. just the right amount of heat and the hint of lime puts this over the top. Will certainly put this in my regular menu
rickc2591 7 years agoThis recipe won first prize at the 2005 National Chicken Cooking Contest. Republished with permission from National Chicken Council.
CucinaMaule 7 years agoFantastic. The sweet potatoes were almost too much. Recommend a smaller portion but would certainly make both again for guests
stevemur 7 years ago[I made edits to this recipe.]
zyq999 7 years agoThis turned out great! My picky boyfriend even gave it a 10! BTW, you need 6 tablespoons of olive oil and 2 tablespoons of unsalted butter (not in ingredient list...I looked it up elsewhere on the net).
RitaJohnson 8 years ago
stevemur 8 years ago[I made edits to this recipe.]
pcoffey2005 8 years agoHow much brown sugar, mustard and hoisin sauce?
stevemur 8 years agoThis recipe won first prize at the 2005 National Chicken Cooking Contest. Republished with permission from National Chicken Council. [I posted this recipe.]