Ingredients
-
-
5
-
3
-
2
-
2
-
1/2
-
1 1/2
-
-
1
-
6
-
3
-
1/4
-
1/8
-
-
2
Directions
Mahogany Chicken W Chimichurri & Smoky Lime Sweet Potatoes,This was a contest recipe winner that appeared in Woman’s Day of all places. Very good..nice complex but blended flavors.,Outstanding! What a wonderful dinner we had tonight. The chicken was sooo moist and flavorful and the cilantro chimichurri was a fantastic accompaniment. The sweet potatoes were really delicious with the subtle hint of the chipotle chili and adobo sauce. DH was not as fond of the sweet potatoes as I was – too bad, more for me! : ) Will definitely make this dish again and I can’t wait to try it out on dinner guests. Made for Zaar Chef Alphabet Soup, February, 2014.
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Steps
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1
Done
|
Mahogany Marinade: Mix Sugar, Mustard, Hoisin Sauce, Vinegar, and Lime Juice in a Medium Bowl. Remove 6 Tablespoons For Later Use. Place Cubed Chicken in a Ziploc Bag and Add the Remaining Marinade; Refrigerate For 20-30 Minutes. (if Making Smoky Lime Sweet Potatoes, Start Potatoes at This Point; Chicken Will Be Ready to Skewer and Cook When Potatoes Are Completed.). |
|
2
Done
|
Thread Chicken on Skewers; Discard Marinade. Grill Skewers, Basting With Reserved Marinade Near End of Cooking Time. |
|
3
Done
|
Chimichurri Sauce: Combine Cilantro and Garlic in Food Processor. Pulse Until Chopped. Add Oil in a Thin Stream With Food Processor Running. Pulse in Salt and Pepper. Set Aside. |
|
4
Done
|
to Serve: Remove Chicken from Skewers; Drizzle With Chimichurri Sauce. Sweet Potatoes Can Also Be Drizzled With Sauce. |
|
5
Done
|
Potatoes: |
|
6
Done
|
Cut Sweet Potatoes Into 1/2 Inch Chunks. Put in a Medium Saucepan; Add Water to Cover. Bring to a Boil, Reduce Heat, Cover and Cook 15 Minutes or Until Tender. Reserve 1/4 Cup Cooking Water. Drain Potatoes, Return to Pan, and Mash With Reserved Water. (i Only Used 2 Tablespoons of Reserved Water.). |
|
7
Done
|
Add Remaining Ingredients and Mash Into Sweet Potatoes. |
