Mahogany Broiled Chicken with Smoky Lime Sweet
In a medium bowl, mix together the brown sugar, mustard, hoisin sauce and vinegar. Reserve two-thirds of this mixture. To the remainder, add 1/2 cup of the lime juice and stir in chicken pieces. Cover and refrigerate.
In a heavy saucepan, place the sweet potatoes and cover with boiling water. Cook, covered, over medium-high heat until tender, about 15 minutes. Reserve 1/4 cup of the cooking liquid, then drain the potatoes in a colander.
Return potatoes to the 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 1/8 teaspoon pepper. Mash the potatoes.
To cook: Thread the chicken pieces on 8 bamboo skewers that have been soaked in water at least 20 minutes. Broil or grill about 6 inches from heat source, basting with the reserved mahogany sauce until done, about 8 minutes.
To serve, divide mashed sweet potatoes among 4 warmed plates. Top each with 2 skewers of chicken and drizzle with the Cilantro Chimichurri sauce. Garnish with cilantro sprigs.
Top $100,000 winner in the 46th National Chicken
Cooking Contest for Camilla V. Saulsbury of Bloomington, Ind. The
contest took place May 13, 2005.
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