Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimichurri
This grand prize-winning recipe, submitted by Camilla Saulsbury of Bloomington, Indiana, was selected by the 15 professional judges at the 46th National Chicken Cooking Contest Cook-Off in Charlotte, North Caroline on May 13, 2005.
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In small bowl, mix together chopped cilantro, olive oil, minced garlic,
1/4 teaspoon of the salt and 1/4 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. Makes 4 servings.
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Sweetpotatoes