Ginger Lime Chicken With Sweet Potato Mash Recipes

Steps:

• Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)
• To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.
• To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.
• Serve chicken with lime wedges, for squeezing on top.

Steps:

• For the sweet potato mash: Put the sweet potatoes in a saucepan with enough water to cover. Bring to a boil over medium-high heat and simmer until tender, about 15 minutes. Drain and mash with a masher or fork. Mix in the butter and season with salt and pepper. Keep warm until serving.
• For the sauteed kale: Heat a saute pan to medium heat. Add the bacon to the pan and cook until the fat is rendered and the bacon is almost crisp. Add the garlic and onions and sweat until the vegetables are transparent. Add the kale and saute until wilted, about 3 minutes. Season with salt and pepper. Reserve
• For the chicken breasts: Heat a large saute pan to medium heat. Sprinkle the chicken breasts with salt and pepper. Add the grapeseed oil to the pan, followed by the chicken. Cook until the breasts are cooked through, about 4 minutes on each side. Transfer to a plate to rest and top with the butter, letting it melt over the chicken. Reserve.
• For the red wine feta sauce: Put the wine in a small saucepan and cook until reduced by almost half. Add the demi-glace and reduce until the sauce coats the back of a spoon. Remove from the heat and whisk in the melted butter from the chicken plate. Fold in the feta and season with salt and pepper.
• To serve: Spoon some sweet potato mash in the center of each plate, making a well in the middle. Spoon some kale in the well of the sweet potato mash. Top with a chicken breast and spoon on some of the red wine feta sauce. Enjoy!

Steps:

• Mix half the lime zest and all the juice with the maple syrup and grated ginger. Slash each chicken breast 3-4 times with a sharp knife, then coat well with the marinade. Set aside for 10 mins. Heat the grill and line the grill tray with foil.
• Cook the sweet potatoes in salted boiling water for 10-12 mins until tender. Drain and mash well, adding the rest of the lime zest, plus some seasoning. Meanwhile, grill the chicken breasts for 10-15 mins, until cooked through and slightly caramelised.
• Heat the oil in a small frying pan. When it's really hot, add the ginger matchsticks and fry for 1 min until the ginger is crisp. Lift out the matchsticks with a slotted spoon, then stir the mash into the gingerinfused oil. Divide the mash between 2 plates, top each with a chicken breast, scatter with the crisp ginger and serve with some sugar snap peas.

Steps:

• Heat oven to 400ºF.
• Mix coating mix and garlic powder until blended. Use to coat chicken as directed on package; place on rimmed baking sheet sprayed with cooking spray.
• Bake 30 min. or until done (165ºF). Meanwhile, cook potatoes in large saucepan of boiling water 15 to 20 min. or until tender.
• Drain potatoes; return to pan. Add butter, dressing and ginger; mash until ingredients are well blended and potatoes are mashed to desired consistency. Serve with the chicken.