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1/2 pounds boneless, skinless
chicken
breast
halves, cut in 1-inch cubes
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
2 large sweet
potatoes, peeled and cut in 1/2 inch pieces
2 tablespoons
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
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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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