Skewered Chicken N Sweet Potatoes Food

MAHOGANY BROILED CHICKEN WITH SMOKY LIME SWEET POTATOES AND CILANTRO CHIMICHURRI

Steps:

• In a small bowl, mix together chopped cilantro, olive oil, minced garlic, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper; set aside.
• In medium bowl, mix together brown sugar, mustard, hoisin sauce and vinegar. Reserve 2/3 of this mixture. To remainder, add 1/2 cup lime juice and stir in chicken; cover and refrigerate.
• Place sweet potatoes in a heavy saucepan and cover with boiling water. Cook, covered, over medium-high heat until tender, about 15 minutes. Reserve 1/4 cup cooking liquid, then drain potatoes in colander. Return potatoes to 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 remaining 1/8 teaspoon pepper. Mash potatoes.
• 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.

SIZZLING SWEET POTATO SKEWERS

Steps:

• Method.
• Cut the chillies, spring onions, thyme and ginger into thin strips and place into a large bowl.
• Add the honey, orange juice and black pepper and mix well.
• Add the chicken and gently mix together, marinating the chicken well. Cover and place in the fridge for at least one hour.
• Cook the cubed sweet potatoes in boiling water for 4 minutes, drain and set aside.
• Cook the chicken on a griddle pan or on a BBQ until juices run clear, turning frequently. Drain and reserve the marinade when cooked.
• Build the skewers, alternating between chicken, sweet potato and bay leaves.
• Pour the reserve marinade in a pan with honey or sugar, bring to the boil and turn the heat down to reduce the marinade to thick syrup.
• Coat the chicken with the marinade and serve with a sweet potato salad on the side.
• To prepare the salad , peel and slice the beetroot and then place in a bowl of cold water.
• Peel the sweet potato into strips, and place in a large bowl with sliced fennel and orange segments. Drain and dry the beetroot and combine together.
• Add the mint and parsley together with the seasoning and serve.