1/2 pounds boneless, skinless
halves, cut in 1-inch cubes
1 cup chopped cilantro
6 tablespoons extra
3 large cloves garlic,
1/2 teaspoon salt,
1/4 teaspoon pepper,
5 tablespoons dark
3 tablespoons Dijon
2 tablespoons bottled
2 teaspoons balsamic
1/2 cup plus 1 1/2
2 large sweet
potatoes, peeled and cut in 1/2 inch pieces
chopped canned chipotle
adobo sauce (from canned
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
Reserve 2/3 of this mixture.
add 1/2 cup lime juice and stir in chicken; cover and refrigerate. In
saucepan, place sweet potatoes and cover with boiling water. Cook,
over medium high heat until tender, about 15 minutes. Reserve 1/4 cup
liquid, then drain potatoes in colander.
to reserved cooking water and add butter, chipotle pepper, adobo sauce,
remaining 1 1/2 teaspoons lime juice, cumin, lime zest, remaining 1/4
salt and remaining 1/8 teaspoon pepper. Mash potatoes.
on 8 bamboo skewers that have been soaked in water. Broil about 6
from heat, basting with reserved mahogany sauce until done, about 8
divide potatoes among 4 plates; top each with 2 skewers of chicken and
drizzle with cilantro chimichurri sauce. Garnish with cilantro
Makes 4 servings.