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.
Provided by greysangel
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- 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.).
- Thread chicken on skewers; discard marinade. Grill skewers, basting with reserved marinade near end of cooking time.
- 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.
- To serve: Remove chicken from skewers; drizzle with Chimichurri Sauce. Sweet potatoes can also be drizzled with sauce.
- Potatoes:.
- 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.).
- Add remaining ingredients and mash into sweet potatoes.
Nutrition Facts : Calories 577.9, Fat 28.9, SaturatedFat 7.1, Cholesterol 114.2, Sodium 744, Carbohydrate 38.3, Fiber 2.9, Sugar 22.4, Protein 41.6
MAHOGANY BROILED CHICKEN WITH SMOKY LIME SWEET POTATOES AND CILANTRO CHIMICHURRI
Categories Chicken
Number Of Ingredients 21
Steps:
- Preheat the broiler. Thread chicken on 8 bamboo skewers that have been soaked in water for 30 minutes. 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.
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