For the chicken:

• 8 bamboo skewers, soaked in cold water
• 1 1/2 pounds boneless, skinless chicken breast halves, cut in 1-inch cubes

For the cilantro chimichurri sauce:

• 1 cup chopped cilantro leaves (Chinese parsley)
• 6 tablespoons extra-virgin olive oil
• 3 large garlic cloves, minced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

For the chicken marinade:

• 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

For the sweet potatoes:

• 2 large sweet potatoes, peeled and cut into &Mac253;-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
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• Cilantro sprigs

Make cilantro chimichurri sauce: In small bowl, mix together chopped cilantro, olive oil, garlic, salt and pepper. Set aside.

In medium bowl, mix together brown sugar, mustard, hoisin sauce and vinegar. Reserve two-thirds of this mixture. To remainder, add 1/2 cup lime juice and place chicken in mixture to marinate. Cover and refrigerate.

Place sweet potatoes in 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, salt and pepper.

Mash potatoes.

Thread chicken on skewers. Broil about 6 inches from heat, basting with reserved mahogany sauce until done, about 8 minutes.

To serve, divide potatoes among four plates. Top each with two skewers of chicken and drizzle with cilantro chimichurri sauce. Garnish with cilantro sprigs. Makes 4 servings.

• Per serving: calories, 739.5; protein, 64.3 grams; carbohydrates, 43 grams; total fat, 35.4 grams; cholesterol, 171.8 milligrams; saturated fat, 8.8 grams; dietary fiber, 2.2 grams; sodium, 1,113 milligrams; sugar, 22.8 grams.

Our Hawai'i contestant to the 2005 National Chicken Cooking Contest was Dan Snyder of Kihei, husband of recipe contest enthusiast Kristin Snyder, who won the 2003 Chicken Cooking Contest with a chicken burger recipe and has won the Maui Onion Recipe Contest so many times, they won't let her enter anymore. Dan Snyder was a finalist in 2005 with this recipe.

This recipe is in two parts: an onion and potato rosti, a large potato cake, nicely browned and crisp-textured topped with chicken pieces in a rich wine sauce. Yum.

Roasted Sweet Onion and Chicken Rosti with Crispy Sage Leaves

• 3 cups cooked rotisserie chicken, cut in bite-size pieces
• 2 small sweet onions, unpeeled, ends trimmed
• 3 tablespoons olive oil, divided
• 2 pounds Yukon Gold potatoes, peeled
• 4 tablespoons butter, divided
• 2 tablespoons crumbled packaged cooked bacon
• 1 1/2 teaspoons salt, divided
• 1/4 cup minced shallots
• 2 teaspoons minced sage leaves
• 2 teaspoons minced garlic
• 3 tablespoons flour
• 3/4 cup dry white wine
• 1 can (14 ounces ) chicken broth
• 3/4 cup whipping cream
• 1/2 cup shredded Gruyere cheese
• 1/2 cup shredded Parmesan cheese
• 1/4 teaspoon pepper

Brush onions with 1 tablespoon oil; place in baking dish and bake in 375-degree oven for 40 minutes. Peel onions and cut into fl-inch wedges. Julienne potatoes. In large nonstick frypan over medium high heat, place remaining 2 tablespoons olive oil and 2 tablespoons of the butter. Add potatoes, bacon and 1 teaspoon of the salt. Cook 15 minutes, stirring often. Reduce heat and cook about 20 minutes more until bottom is brown and crisp. Carefully turn rosti (by sliding onto plate and inverting back into pan). Cook until bottom is brown and crisp, about 7 minutes. In another large frypan, place remaining 2 tablespoons butter over medium high heat. Add shallots and sage; saute 3 minutes. Stir in garlic and flour and cook 2 minutes. Gradually stir in wine, then broth and cream. Boil about 8 minutes until sauce reduces and thickens. Reduce heat and stir in cheeses. Add chicken, onions, remaining ý teaspoon salt and pepper; simmer 5 minutes. Sprinkle Crispy Sage Leaves over top and serve with rosti.

For Crispy Sage Leaves:

In small saucepan, add oil to reach 1/2 inch. Heat over medium high heat to 350 degree. Add 6 sage leaves and cook about 3 seconds; remove and drain on paper towels. Repeat process with 18 additional sage leaves.

Makes 4 servings.