| $100,000 Winning Chicken Recipe! |
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Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimichurri - $100,000 Grand Prize Recipe, National Chicken Cook-Off 2005
1 cup chopped cilantro leaves 6 tablespoons extra-virgin olive oil 3 large cloves garlic, minced 1/2 teaspoon salt, divided 1/4 teaspoon pepper, divided 5 tablespoons dark brown sugar 3 tablespoons Dijon mustard 2 tablespoons bottled hoisin sauce 2 teaspoons balsamic vinegar 1/2 cup plus 1 1/2 teaspoons lime juice, divided 1 1/2 pounds boneless skinless chicken breast halves, cut in 1-inch cubes 2 large sweet potatoes, peeled and cut in 1/2-inch pieces 2 tablespoons unsalted butter 1 teaspoon chopped canned chipotle pepper 1 teaspoon adobo sauce (from canned chipotle) 3/4 teaspoon ground cumin 1/2 teaspoon lime zest Cilantro sprigs, for garnish 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. Like that? Try these: Click here for even more recipes from Camilla
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Camilla Saulsbury is a recipe superstar! She’s won several of the country’s top cooking competitions, including the $100,000 National Chicken Cook-Off, the $50,000 Build a Better Burger Contest, and the Food Network’s $25,000 Ultimate Recipe Showdown (Cookies Episode). Camilla is the author of ten cookbooks, all published by Cumberland House Publishing. She is the brand ambassador for Pepperidge Farm® Puff Pastry and has served as a spokesperson and recipe developer for Pillsbury® Brownie Mixes and Cake Mixes. She holds a Ph.D. in sociology with a specialization in food studies. Camilla has made multiple appearances on the Food Network, has been featured in the New York Times, made appearances on Today and QVC, and is a member of the International Association of Culinary Professionals (IACP). Her work has appeared in such magazines as Southern Living, Better Homes and Gardens, Cooking Light, Woman’s Day, Cosmo Girl, Quick & Simple, Country Woman, Sunset, Cook’s Country, and Vegetarian Times. 
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