I had only heard of maple chicken until I got to make it myself today! I decided to leave the peppercorns whole in this dish, it adds a bit of a kick to it!
I would perhaps serve this with some mached potatoes on the side, but the chicken and carrots were delicious, not to mention the sauce - Sticky, sweet and peppery!
Maple & Pepper Glazed Chicken
(Serves 2, about 535 calories each)
3 carrots, about 225g, cut into 3 or four diagonally
1 1/2 tbsp olive oil
2 large chicken breasts, about 400g
1 big garlic clove, finely chopped
1 tsp black peppercorns
1 tbsp red wine vinegar
2 tbsp maple syrup
100 ml chicken stock (half a cube)
- Heat the oven to about 200°C. Toss the carrots in 1 tbsp oil,, season with some salt and pepper and place on a tray. Roast them for about half an hour.
- Slice the chicken a few times across, or flatten it. Season with salt and pepper and brown in a lightly sprayed frying pan. Cook until browned on each side, and put aside on a plate.
- Add garlic and peppercorns to the pan and fry for a minute, before adding the stock, syrup and vinegar. Let it reduce for a few minutes before returning the chicken to the pan. Let it cook on medium heat for about 7-10 minutes until cooked. Frying time depends on the thickness of the chicken.
- If the glaze becomes a little too thick, before the chicken is cooked, just add a little more water and stir well.
Serve the chicken with the carrots on the side and make sure you pour the rest of the glaze over the vegetables and chicken.