Ginger Lime Chicken With Sweet Potato Mash Food

GINGER-LIME SWEET POTATOES

Ginger-Lime Sweet Potatoes image

Make and share this Ginger-Lime Sweet Potatoes recipe from Food.com.

Provided by Redsie

Categories Yam/Sweet Potato

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

1/3 cup all-purpose flour
10 cups thinly sliced peeled sweet potatoes (about 3 pounds)
1/4 cup butter
1/3 cup packed light brown sugar
1 tablespoon lime rind
2 tablespoons fresh lime juice
1 tablespoon grated orange rind
1 tablespoon grated peeled fresh ginger
1 teaspoon low sodium soy sauce
1 teaspoon salt
1/4 teaspoon black pepper
cooking spray

Steps:

Preheat oven to 425 degrees.
Lightly spoon flour into dry measuring cup; level with a knife. Combine flour and potato in a large bowl; toss well.
Melt butter in a small saucepan over low heat. Add sugar and next 7 ingredients (sugar through pepper); cook 4 minutes or until sugar dissolves. Pour over potato mixture; toss well. Spoon mixture into a shallow 2-quart casserole dish coated with cooking spray.
Cover and bake at 425° for 55 minutes or until tender. Let stand 10 minutes.

STICKY GINGER, LIME AND CHILI CHICKEN

Sticky Ginger, Lime and Chili Chicken image

An aromatic, sweet marinade of turmeric, honey, ginger, lime and chili gives this chicken a wonderful flavor. Time does not include marinating.

Provided by English_Rose

Categories Chicken Breast

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 teaspoons ground turmeric
9 ounces clear honey
4 in fresh gingerroot, finely grated
2 fat garlic cloves, crushed
2 large limes, grated zest and juice
6 ounces sweet chili sauce
8 boneless chicken breasts, skin on
2 1/2 cups white wine

Steps:

Put the turmeric, honey, ginger, garlic, lime zest and juice and chili sauce into a bowl, then whisk to combine. Make several deep slashes through the skin and flesh of each chicken breast, then add them to the bowl and stir to coat in the mixture. Cover with plastic wrap and leave in the fridge overnight.
Preheat the oven to 425°F Lift the chicken breasts from the marinade and put them, skin side up, in a roasting tin just large enough to hold them in a single layer (any larger and the marinade will burn).
Spoon over 4tbsp of the marinade and roast for 30-35min until the chicken is golden and cooked through. Keep warm.
Put the leftover marinade into a pan with the wine and bring to the boil. Bubble for 10-12min until reduced by half and syrupy. Serve the chicken with the sauce.

Nutrition Facts : Calories 416.2, Fat 13.5, SaturatedFat 3.9, Cholesterol 92.8, Sodium 97, Carbohydrate 30.8, Fiber 0.7, Sugar 27.4, Protein 30.6

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