iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Soy-Braised Pork Country Ribs with Carrots and Turnips

Ingredients:
1/2 cup low-salt chicken broth
3 tablespoons dry Sherry
3 tablespoons soy sauce
1 tablespoon (packed) golden brown sugar
1 teaspoon hot chili paste (such as sambal oelek)
2 1/2 pounds boneless pork shoulder (Boston butt), cut into 5 x 1 1/2-inch strips (sometimes called boneless country-style pork ribs)
2 tablespoons peanut oil
1 medium onion, chopped
4 green onions; white and pale green parts finely chopped, green parts thinly sliced
3 garlic cloves, chopped
1 1/2 tablespoons minced peeled fresh ginger
3 whole star anise
3 long strips orange peel removed from orange with vegetable peeler
3/4 pound carrots, peeled, cut into 1-inch pieces
3/4 pound turnips, peeled, cut into 1-inch pieces
Steamed white rice
Ingredient info: Hot chili paste (such as sambal oelek) can be found in the Asian foods section of many supermarkets and at Asian markets. Look for whole star anise- brown star-shaped seedpods—in the spice section of some supermarkets and at specialty foods stores and Asian markets.

Instructions:
Whisk chicken broth, Sherry, soy sauce, brown sugar, and hot chili paste in small bowl to blend; set aside. Sprinkle ribs with salt and pepper. Heat peanut oil in heavy large deep skillet over medium-high heat. Working in batches, cook ribs until browned, about 4 minutes per side. Transfer ribs to plate. Reduce heat to medium. Add chopped onion to skillet and sauté until soft, about 4 minutes. Add white parts of green onions, garlic, and ginger; sauté until fragrant, about 2 minutes. Add chicken broth mixture, stirring to scrape up any browned bits. Add star anise and orange peel; bring to simmer.
Return ribs to same skillet. Reduce heat to medium-low, cover, and simmer 30 minutes. Add carrots and turnips to skillet, pushing to submerge in sauce. Cover and simmer until vegetables and ribs are tender, gently stirring mixture occasionally, about 30 minutes longer. Transfer mixture to platter. Serve with steamed rice.
Horseradish-Glazed Brisket and Short Ribs with Root Vegetable Mash

Ingredients:
1 cup celery leaves
3 whole cloves
2 Turkish bay leaves
2 cardamom pods
1 garlic clove, peeled
1/4 teaspoon whole black peppercorns
1 3 1/2- to 3 3/4-pound flat-cut beef brisket
2 pounds bone-in beef short ribs (about 6 medium)
1 medium onion, peeled
1 tablespoon coarse kosher salt
4 cups 1- to 1 1/2-inch cubes peeled celery root (celeriac; about 1 large)
4 cups 3/4-inch cubes peeled trimmed rutabaga (about 2 large)
2 1/2 cups 1 1/2-inch cubes peeled Yukon Gold potatoes (about 1 pound)
1/4 cup (1/2 stick) unsalted butter, room temperature
3 tablespoons prepared white horseradish
3 tablespoons Dijon mustard
3 tablespoons (packed) golden brown sugar
Cheesecloth

Instructions:
Stack three 8-inch squares cheesecloth on work surface. Place celery leaves and next 5 ingredients in center of square. Gather up edges of cheesecloth; tie with kitchen string and set packet aside.
Place brisket and short ribs in heavy large wide pot. Add enough water to pot to cover meat. Bring to simmer over medium heat. Skim any impurities that rise to surface. Reduce heat to maintain gentle simmer. Add packet, onion, and 1 tablespoon coarse salt. Cover; simmer until meat is fork-tender, about 2 hours for short ribs and 3 1/4 to 3 1/2 hours for brisket. Transfer meats to 15x10x2-inch glass baking dish. Remove and discard bones from short ribs. Remove and discard packet and most of onion from cooking liquid. DO AHEAD: Can be made 1 day ahead. Cool cooking liquid and meats slightly, then chill separately until cold. Cover each; keep chilled.
Bring meat cooking liquid to boil; add celery root, rutabaga, and potatoes. Reduce heat to medium and cook uncovered until vegetables are tender, about 45 minutes. Drain vegetables, reserving 3 cups cooking liquid. Return vegetables to pot and stir over low heat 1 minute to dry. Mash vegetables with potato masher to coarse puree. Mash in butter. Season to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium-low heat before serving, adding reserved meat cooking liquid by tablespoonfuls as needed to moisten.
Preheat oven to 375°F. Whisk horseradish, mustard, and sugar in small bowl. Brush 3 tablespoons horseradish sauce over meats in dish. Sprinkle with salt and pepper. Roast meats until browned and heated through, 35 to 45 minutes. Transfer meats to work surface. Thinly slice across grain. Place on platter. Drizzle 2 cups reserved cooking liquid around. Serve with vegetable mash and horseradish sauce.
Maple-Pecan Sundaes with Candied Bacon

Ingredients:
4 bacon slices
2 tablespoons maple sugar, divided
3/4 cup pure maple syrup (preferably Grade B)
2 cinnamon sticks, broken in half
1 tablespoon fresh lemon juice
1 tablespoon finely chopped crystallized ginger
1/2 cup pecan halves, toasted
Vanilla ice cream

Instructions:
Preheat oven to 400°F. Line rimmed baking sheet with foil. Place rack in center of foil. Lay bacon slices on rack. Sprinkle 1 tablespoon maple sugar evenly over bacon. Bake until sugar is melted, about 8 minutes. Sprinkle remaining 1 tablespoon sugar over same side of bacon. Bake until bacon is deep brown and glazed, 12 to 14 minutes longer. Remove from oven.
Preheat broiler. Broil bacon until sugar on top bubbles thickly, watching closely to prevent burning, 1 to 2 minutes. Cool bacon completely on rack. Cut into 1/4-inch dice.
Combine maple syrup and cinnamon sticks in deep medium saucepan and bring to boil over medium-high heat. Reduce heat to medium and simmer until sauce is thickened and reduced to 1/2 to 2/3 cup, about 5 minutes. Remove cinnamon sticks. Mix lemon juice and ginger into sauce. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
Stir pecans and bacon into maple sauce. Scoop ice cream into dessert dishes. Spoon sauce over and serve.
Maple-Gingerbread Layer Cake with Salted Maple-Caramel Sauce

Ingredients:
3/4 cup pecan halves, toasted
1/4 cup pure maple syrup (preferably Grade B)
Coarse kosher salt
2 1/2 cups all purpose flour
1 1/2 teaspoons Chinese five-spice powder
1 teaspoon baking soda
1/2 teaspoon coarse kosher salt
1/3 cup chopped crystallized ginger (1 1/2 to 2 ounces)
1 cup maple sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 large eggs
3/4 cup hot water
2/3 cup mild-flavored (light) molasses
1 1/3 cups chilled crème fraîche
1 1/3 cups chilled heavy whipping cream
1/2 cup maple sugar
6 tablespoons powdered sugar
Salted Maple-Caramel Sauce
Ingredient info: Chinese five-spice powder-a spice blend that usually contains ground fennel seeds
Sichuan peppercorns
cinnamon
star anise
and cloves-is available in the spice section of most supermarkets. Crème fraîche is sold at most supermarkets and at specialty foods stores.

Instructions:
Place large piece of foil on work surface. Combine nuts and maple syrup in heavy medium skillet (do not use nonstick) over medium-high heat and bring to boil, tossing to coat. Cook until syrup is dark amber and almost cooked away and thickly coats nuts, tossing often, 3 to 3 1/2 minutes. Scrape nuts onto foil. Working quickly with 2 forks, separate nuts. Sprinkle with coarse salt. Cool until coating is crisp and hard, about 1 hour. DO AHEAD: Pecans can be made 1 day ahead. Store airtight at room temperature.
Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Combine first 4 ingredients in processor; add ginger. Blend until ginger is finely ground, about 1 minute. Using mixer, beat maple sugar and butter in large bowl until fluffy. Beat in eggs 1 at a time (batter may look curdled). Stir 3/4 cup hot water and molasses in small bowl. Beat dry ingredients into butter mixture in 4 additions alternately with molasses mixture in 3 additions.
Divide batter between prepared pans (about 21/2 cups each). Bake until tester inserted into center comes out clean, 30 to 32 minutes. Cool cakes in pans on racks.
Combine crème fraîche, cream, and both sugars in large bowl. Using electric mixer, beat until very thick and stiff.
Cut around pan sides to loosen cake layers; turn out onto racks. Place 1 cake layer on platter. Spread with 1 1/3 cups frosting. Drizzle with 3 tablespoons caramel sauce. Top with second cake layer. Spread remaining frosting smoothly over top and sides of cake. Drizzle top of cake with 3 tablespoons sauce. Cover with cake dome; chill at least 1 hour. DO AHEAD: Can be made 1 day ahead; keep chilled. Let stand at room temperature 30 minutes before continuing.
Cut pecans into pieces or leave whole. Press pecans into frosting on sides of cake. Cut cake into wedges. Spoon sauce over.
Butternut Squash Gnocchi with Sage Brown Butter

Ingredients:
1 1-pound butternut squash
1 tablespoon olive oil
1 12-to 14-ounce russet potato, peeled, quartered
3/4 cup finely grated Parmesan cheese, divided
1 large egg, beaten to blend
1 1/2 teaspoons freshly grated nutmeg
1 teaspoon salt
1 3/4 cups (or more) all purpose flour
1/2 cup (1 stick) butter
2 tablespoons chopped fresh sage
Additional grated Parmesan cheese
Potato ricer

Instructions:
Preheat oven to 400°F. Cut squash lengthwise in half; discard seeds. Place squash halves, cut side up, on baking sheet and brush with oil. Roast until squash is very tender when pierced with skewer and browned in spots, about 1 1/2 hours. Cool slightly. Scoop flesh from squash into processor; puree until smooth. Transfer to medium saucepan; stir constantly over medium heat until juices evaporate and puree thickens, about 5 minutes. Cool. Measure 1 cup (packed) squash puree (reserve remaining squash for another use).
Meanwhile, cook potato in medium saucepan of boiling salted water until very tender, about 20 minutes. Drain. While potato is warm, press through potato ricer into medium bowl; cool completely. Measure 2 cups (loosely packed) riced potato (reserve remaining potato for another use).
Mix squash, potato, 1/2 cup Parmesan, egg, nutmeg, and salt in large bowl. Gradually add 1 3/4 cups flour, kneading gently into mixture in bowl until dough holds together and is almost smooth. If dough is very sticky, add more flour by tablespoonfuls. Turn dough out onto floured surface; knead gently but briefly just until smooth. Divide dough into 8 equal pieces.
Line 2 large rimmed baking sheets with parchment. Sprinkle parchment lightly with flour. Working with 1 dough piece at a time, roll dough out on floured surface to about 1/2-inch-thick rope. Cut rope crosswise into 3/4- inch pieces. Working with 1 piece at a time, roll gnocchi along back of fork tines dipped in flour, making ridges on 1 side. Transfer gnocchi to baking sheets. Repeat with remaining dough. Cover loosely with plastic wrap and chill at least 1 hour. DO AHEAD: Can be made 6 hours ahead. Keep chilled.
Working in 2 batches, cook gnocchi in large pot of boiling salted water until very tender, 15 to 17 minutes (gnocchi will float to surface but may come to surface before being fully cooked). Using slotted spoon, transfer gnocchi to same parchment-lined baking sheets. Cool. DO AHEAD:Can be made 8 hours ahead. Cover loosely and chill.
Cook butter in heavy large skillet over medium heat just until golden, stirring often, 3 to 4 minutes. Add sage; stir 1 minute. Add gnocchi; cook until heated through and coated with butter, 5 to 7 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with 1/4 cup Parmesan. Serve with additional Parmesan.
Apple Fritters with Bourbon Ice Cream

Ingredients:
1 cup sugar
2 teaspoons ground cinnamon
2 tablespoons (1/4 stick) unsalted butter
1 pound Pink Lady apples (about 3), peeled, cored, cut into 1/3- to 1/2-inch cubes (about 3 cups)
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/2 cup sparkling apple cider
1 tablespoon apple cider vinegar
1 3/4 cups all purpose flour
1/2 cup sugar
1 teaspoon finely grated lemon peel
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2/3 cup buttermilk
2 large eggs, separated
2 1/2 tablespoons unsalted butter, melted
1/4 teaspoon coarse kosher salt
Safflower oil (for deep-frying)
Bourbon Ice Cream
Deep-fry equipment

Instructions:
Blend sugar and cinnamon in small bowl. DO AHEAD: Coating can be made 3 days ahead. Cover; store at room temperature.
Melt butter in heavy large skillet over medium-high heat. Add apples. Sprinkle with sugar and cinnamon; toss to coat. Sauté until apples are browned in spots and tender, stirring often, about 10 minutes. Add cider and vinegar. Cook until all liquid evaporates, stirring often, about 4 minutes. Set filling aside in skillet to cool.
Place double layer of paper towels on work surface. Whisk flour, sugar, lemon peel, baking powder, and spices in large bowl to blend. Whisk buttermilk, egg yolks, and melted butter in medium bowl to blend. Gradually stir buttermilk mixture into dry ingredients. Beat egg whites and coarse salt in another medium bowl until peaks form. Gently fold egg whites into fritter base, then fold in cooled apple filling.
Pour enough oil into heavy large saucepan to reach depth of 1 1/2 inches (5 to 6 cups). Attach deep-fry thermometer to side of pan. Heat oil to 320°F to 330°F over medium heat. Working in batches of 5 or 6, drop batter into oil by tablespoonfuls. Fry fritters until deep golden brown and cooked through, turning fritters occasionally and adjusting heat to maintain oil temperature, about 4 minutes per batch. Using slotted spoon, transfer fritters to paper towels. Drain briefly, then toss warm fritters in cinnamon-sugar coating. Transfer to large rimmed baking sheet. Do ahead Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 350°F oven 5 minutes, if desired.
Mound fritters on platter. Serve with Bourbon Ice Cream .
Peel-and-Eat Spiced Shrimp with Chipotle Remoulade

Ingredients:
6 quarts water, 1/2 cup coarse kosher salt, 6 tablespoons whole black peppercorns, 1/4 cup mustard seeds, 2 tablespoons whole allspice, 2 tablespoons whole cloves, 2 tablespoons chopped fresh thyme, 4 dried chiles de árbol, 4 Turkish bay leaves, 36 uncooked large shrimp, unpeeled, 2 quarts ice cubes, Chipotle Remoulade, Ingredient info: Chiles de árbol are thin, red, very hot chiles available at supermarkets, specialty foods stores, and Latin markets.

Instructions:
Combine 6 quarts water and next 8 ingredients in large pot. Bring brine to rolling boil, stirring until salt dissolves. Turn off heat. Cover; let stand 5 minutes.
Return brine to boil. Add shrimp; boil 3 minutes. Pour off most of brine, leaving enough to cover shrimp. Mix in ice; let cool 10 minutes. Arrange shrimp in large bowl. Serve shrimp with Chipotle Remoulade .
Champagne is a great pairing for this entire menu. One to try: the fruity, toasty Philippe Gonet NV Brut Reserve Champagne (France, $30).
Beet and Carrot Salad with Coriander and Sesame Salt

Ingredients:
3 1/2 tablespoons minced shallot
3 tablespoons plus 2 teaspoons apple cider vinegar
2 tablespoons fresh orange juice
1 tablespoon white miso (fermented soybean paste)
1 teaspoon finely grated peeled fresh ginger
1/2 teaspoon finely grated orange peel
1/3 cup extra-virgin olive oil
1 1/2 teaspoons coriander seeds
2 tablespoons sesame seeds
3/4 teaspoon coarse kosher salt
4 2-inch-diameter red beets, peeled
1 pound carrots, peeled
Ingredient info: White miso (also known as shiro miso) is available in the refrigerated Asian foods section of some supermarkets and at a natural food stores and Japanese markets

Instructions:
Whisk shallot, vinegar, orange juice, miso, ginger, and orange peel in medium bowl. Let stand 10 minutes to allow flavors to blend. Gradually whisk in oil.
Toast coriander seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until coarsely ground. Add sesame seeds to same skillet. Toast over medium heat until golden brown, about 3 minutes. Add 3/4 teaspoon coarse salt; stir 30 seconds. Transfer sesame salt to small bowl and cool. DO AHEAD: Dressing and toasted spices can be made 1 day ahead.
Cover and chill dressing. Store toasted coriander and sesame salt in separate airtight containers at room temperature.
Using shredding disc on processor or a box grater, coarsely grate beets and carrots. Transfer vegetables to large bowl. Add enough dressing to coat lightly. Add coriander and 1 tablespoon sesame salt. Toss to coat. Let marinate at room temperature 30 minutes. Season salad to taste with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
Toss salad, adding additional dressing, if desired. Sprinkle with remaining sesame salt and serve.
Halloween Peanut Butter and Toffee Candy Bar

Ingredients:
1 pound bittersweet chocolate chips
3 2.1-ounce Butterfinger candy bars, cut into irregular 1-inch pieces
3 1.4-ounce Skor or Heath toffee candy bars, cut into irregular 3/4-inch pieces
8 0.55-ounce peanut butter cups, each cut into 8 wedges
1/4 cup honey-roasted peanuts
3 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
"Reeses Pieces and/or yellow and orange peanut M&M;s"

Instructions:
Line baking sheet with foil. Stir chocolate chips in heavy medium saucepan over low heat until melted and warm (not hot) to touch. Pour chocolate onto foil; spread to 1/4- inch thickness (about 12x10-inch rectangle). Sprinkle with Butterfinger candy, toffee, peanut butter cups, and nuts, making sure all pieces touch melted chocolate to adhere.
Put white chocolate in heavy small saucepan. Stir constantly over very low heat until chocolate is melted and warm (not hot) to touch. Remove from heat. Dip spoon into chocolate; wave from side to side over bark, creating zigzag lines. Scatter Reese's Pieces and M&M;'s over, making sure candy touches melted chocolate.
Chill bark until firm, 30 minutes. Slide foil with candy onto work surface; peel off foil. Cut bark into irregular pieces.
Swordfish with Olive, Pinenut, and Parsley Relish

Ingredients:
4 5- to 6-ounce swordfish steaks, 1/2 teaspoon plus 1/8 teaspoon dried crushed red pepper, 2 tablespoons extra-virgin olive oil, divided, 1 1/4 cups thinly sliced shallots, 2 large garlic cloves, minced, 1/2 cup pitted brine-cured green olives, quartered lengthwise, 3 tablespoons pine nuts, toasted, 1/2 cup chopped fresh Italian parsley, 1/3 cup dry white wine

Instructions:
Sprinkle fish with 1/2 teaspoon red pepper, salt, and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add fish; cook until opaque in center, 4 to 5 minutes per side. Transfer to platter; cover. Add 1 tablespoon oil and shallots to skillet; sauté over medium heat until golden, 3 to 4 minutes. Add 1/8 teaspoon red pepper, garlic, and olives; sauté 1 minute. Add pine nuts, parsley, and wine; boil until most of liquid is gone, 30 seconds. Season with salt and pepper. Spoon over fish.
Ziti with Roasted Zucchini

Ingredients:
2 pounds medium zucchini, trimmed, cut into 1/4-inch-thick rounds, 12 garlic cloves, peeled, halved, 8 large shallots, halved, thinly sliced, 7 tablespoons olive oil, divided, 1/2 teaspoon dried crushed red pepper, 2 1-pound boxes ziti, cooked, drained, 3/4 cup cooking liquid reserved, 1 cup chopped fresh basil, divided, 3/4 cup grated Pecorino Romano cheese

Instructions:
Preheat oven to 400°F. Toss zucchini, garlic, shallots, 5 tablespoons oil, and crushed red pepper in bowl. Spread on 2 large rimmed baking sheets; sprinkle with salt and pepper. Roast vegetables until tender, turning occasionally, 30 to 35 minutes.
Toss cooked pasta in large bowl with 1 tablespoon oil. Transfer half of pasta (8 cups) to another bowl; cool, stirring occasionally. Cover; chill (reserve for mac and cheese).
Place remaining pasta in large pot. Add roasted vegetables, 1/4 cup pasta cooking liquid, and 1 tablespoon oil; stir over medium heat until heated through. Add 3/4 cup basil and cheese. Toss, adding reserved cooking liquid by tablespoonfuls to moisten if dry. Season with salt and pepper. Transfer pasta to large platter. Sprinkle pasta with remaining 1/4 cup basil.
Beef, Shiitake, and Snow Pea Stir-Fry

Ingredients:
1 1-pound top sirloin steak, cut into 2-inch-long, 1/4-inch-thick slices, 1 tablespoon Asian sesame oil, 1 tablespoon minced peeled fresh ginger, 12 ounces fresh shiitake mushrooms, stemmed, thickly sliced, 8 ounces snow peas, 1 bunch green onions, sliced, divided, 1 cup fresh cilantro leaves, divided, 5 tablespoons hoisin sauce, 2 teaspoons chili-garlic sauce, 1/4 teaspoon Chinese five-spice powder

Instructions:
Sprinkle beef with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add ginger and mushrooms; stir-fry until mushrooms are tender, about 3 minutes. Add beef to skillet; stir-fry until beef browns but is still pink in center, about 1 minute. Add snow peas, half of green onions, and half of cilantro; stir-fry 1 minute. Stir in hoisin, chili-garlic sauce, and five-spice powder; sauté until peas are crisp-tender, 1 to 2 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining green onions and cilantro.
Roasted Chili-Citrus Chicken Thighs with Mixed Olives and Potatoes

Ingredients:
1 pound Yukon Gold potatoes, peeled, cut into 3/4-inch-wide wedges
8 large skinless chicken thighs with bones
2 tablespoons (or more) fresh lime juice, divided
1/3 cup fresh orange juice
3 tablespoons chili powder
1 tablespoon paprika
1 tablespoon smoked paprika
2 teaspoons finely grated orange peel
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
1 cup low-salt chicken broth
2 tablespoons coarsely chopped fresh cilantro, divided
1 tablespoon coarsely chopped fresh parsley
50 olives (preferably mixed colors and sizes)
Ingredient info: Smoked paprika is available at many supermarkets, at specialty foods stores, and from latienda.com.
"A heavy-duty rimmed baking sheet
a.k.a. half sheet pan or jelly roll pan (12x17 inches)
is ideal for roasting the chicken thighs and lots of other foods. The low rim allows for efficient roasting
and this sturdy pan wont buckle at high heat.Try Chicago Metallics large jelly roll pan (16 at target.com)."

Instructions:
Preheat oven to 400°F. Cook potatoes in large saucepan of lightly salted water until almost tender, about 7 minutes. Drain.
Meanwhile, place chicken thighs on large heavy-duty rimmed baking sheet. Sprinkle chicken generously with salt; drizzle with 1 tablespoon lime juice and set aside. Whisk 1 tablespoon lime juice, orange juice, chili powder, both paprikas, grated orange peel, ground cumin, dried oregano, and 1/2 teaspoon salt in small bowl. Rub chili mixture all over chicken. Arrange potato wedges on baking sheet, nestling around chicken. Drizzle olive oil over chicken and potatoes. Bake chicken and potatoes 20 minutes. Increase oven temperature to 425°F. Turn chicken and potato wedges; spoon juices over. Bake 10 minutes longer. Add chicken broth, 1 tablespoon chopped cilantro, and chopped parsley, stirring to scrape up any chili bits at bottom of baking sheet. Turn chicken over. Bake until chicken is cooked through and beginning to brown in spots, about 10 minutes longer.
Carefully transfer chicken and potatoes to platter, keeping potatoes intact. Place baking sheet over 2 stovetop burners. Boil sauce until reduced to 1 cup, about 3 minutes. Mix in olives. Season sauce to taste with salt and pepper and additional lime juice, if desired. Pour sauce over chicken and potatoes; top with remaining tablespoon cilantro and serve.