Mahogany Broiled Chicken with Smokey Lime Sweet Potatoes and Cilantro Chimichurri

By pammons

Ingredients

• 1 cup chopped cilantro leaves
• 6 tablespoons extra virgin olive oil
• 3 large cloves garlic; minced
• 1/2 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 5 tablespoons dark brown sugar
• 3 tablespoons Dijon mustard
• 2 tablespoons bottled hoisin sauce
• 2 teaspoons balalmic 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 adobe sauce (from canned chipotle pepper)
• 3/4 teaspoon ground cumin
• 1/2 teaspoon grated lime zest
• cilantro sprigs for garnish

Details

Servings 4

Preparation

Step 1

Place 8 bamboo skewers in water to soak
For cilantro chimichurri, in a small bowl, mix together cilantro, olive oil, garlic, ¼ teaspoon of the salt and ¾ teaspoon of the pepper; set aside for flavors to blend.
For mahogany sauce, in medium bowl mix together brown sugar, mustard, hoisin sauce and vinegar. Reserve 2/3 of this mixture for basting; to the remaining 1/3 of sauce, add ½ cup of lime juice and stir in cubed chicken; cover and refrigerate.
In heavy saucepan, bring to a boil enough water to cover sweet potatoes and adjust heat to medium-high. Cover and cook until tender, about 15 minutes. Reserve ¼ cup cooking liquid; then drain potatoes in colander. Return potatoes to reserved cooking water and add butter, chipotle pepper, adobe sauce, remaining 1 ½ teaspoons lime juice, cumin, lime zest, remaining ¼ teaspoon salt and remaining 1/8 teaspoon pepper. Mash potatoes to a smooth puree.
Thread chicken on soaked skewers and 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, brush with more mahogany sauce if desired and drizzle with cilantro chimichurri. Garnish with cilantro sprigs.

610 calories per servings