Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimichurri Recipe

1 / 2

All of the rich flavors in this dish blend together nicely.

Photo by GettyImages/Tatiana-Volgutova

2 / 2

4 servings SERVINGS

Ingredients

1 cup chopped cilantro leaves
6 tablespoons extra-virgin olive oil
3 large cloves garlic, minced
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
5 tablespoons dark brown sugar
3 tablespoons Dijon mustard
2 tablespoons bottled hoisin sauce
2 teaspoons balsamic vinegar
1/2 cup plus 1 1/2 teaspoons lime juice, divided
1 1/2 pounds boneless, skinless chicken breast halves, cut into 1-inch cubes
2 large sweet potatoes, peeled and cut into 1/2-inch pieces
2 tablespoons unsalted butter
1 teaspoon chopped, canned chipotle pepper
1 teaspoon adobo sauce (from canned chipotle)
3/4 teaspoon ground cumin
1/2 teaspoon lime zest
Cilantro sprigs

Directions

To make Cilantro Chimichurri: In a small bowl, mix together chopped cilantro, olive oil, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper; set aside.

To make Mahogany Sauce: In a 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.

Place sweet potatoes in a heavy saucepan; 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 a colander. Return potatoes to reserved liquid; add butter, chipotle pepper, adobo sauce, remaining lime juice, cumin, lime zest, and remaining salt and 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.

Divide potatoes among 4 plates; top each with 2 skewers of chicken; drizzle with Cilantro Chimichurri. Garnish with cilantro sprigs. This recipe originally aired in the June 2005 issue of Heart of the Home.

More from this issue:

PRINT RECIPE