Thursday, August 26, 2010

Phyllis' $100,000 Mahogany Chicken

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Phyllis Hays-Martin treated me to a special dinner on my recent trip to San Diego.  She made Mahogany Broiled Chicken with Smokey Lime Sweet Potatoes and Cilantro Chimichurri, which was broiled chicken tenders basted with a hoisin-mustard-vinegar sauce, then served over mashed sweet potatoes and drizzled with chimichurri sauce.  This recipe originally was a $100,000 award winning recipe created by Camilla V. Saulsbury, PhD of Bloomington, Indiana.   Phyllis added her fresh green beans with a balsamic syrup drizzle.  The dinner was excellent, perfectly cooked and beautifully presented.  Everything Phyllis does is with such style and grace.  She is one classy person.

1-1/2 pounds boneless, skinless chicken breast halves, cut in strips or cubes or chicken tenders
1 cup chopped cilantro leaves
6 T extra virgin olive oil
3 large cloves garlic, minced
1/2 tsp salt, divided
1/4 tsp pepper, divided
5 T dark brown sugar
3 T Dijon mustard
2 T bottled hoisin sauce
2 tsp balsamic vinegar
1/2 cup plus 1-1/2 teaspoons lime juice, divided
2 large sweet potatoes, peeled and cut in 1/2 inch pieces
2 tablespoons unsalted butter
1 tsp chopped canned chipotle pepper
1 tsp adobo sauce (from canned chipotle)
3/4 tsp ground cumin
1/2 tsp lime zest
cilantro sprigs

In a small bowl, mix together chopped cilantro, olive oil, 1/4 teaspoon of the salt and 1/4 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. In heavy saucepan,  place sweet potatoes 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. Thread chicken on 8 bamboo skewers soaked in water.  Broil about 6 inches from heat, basting with mahogany sauce until done, about 8 min.  To serve, divide potatoes among 4 plates; top with 2 skewers of chicken and drizzle chimichurri sauce over all.  Garnish with cilantro sprigs.  Serves 4.

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