We visited family in Canada earlier this year; beautiful place, lovely people. At the end of our holiday, I carefully transported some genuine Canadian maple syrup back in my suitcase, wrapped in ziplock bags and a layer of socks! it was the good stuff, A-grade, and tasted absolutely a world away from the nasty slop from the bottom of the barrel that they export to Europe. Wise people, keeping the good stuff for themselves!
The bottle's half-empty now, and I know I won't be able to go back to the low-grade syrup that we used to buy. So, in celebration of of the delicious maple syrup we have left, I used some to make a sweet and spicy marinade for chicken, and served up this Spicy Maple Chicken with rice.
It was quick and delicious and the sharp spice of the cayenne pepper was a good contrast to the sweetness of the maple syrup. If you made the marinade in the morning and put the chicken in before you went off to work, Spicy Maple Chicken would make a very quick and convenient dinner in the evening.
Make Spicy Maple Chicken
For a printable version of this recipe, click here: Spicy Maple ChickenIngredients
(Serves 4)
4 chicken breasts or 8 chicken thighs
1 yellow or orange pepper
1/2 an onion
2 tbsp red wine vinegar
1 tbsp maple syrup
1 tbsp oilve oil
1 1/2 tsp cayenne pepper
Method
1. Slice the chicken breasts into strips and lay in a glass dish, or, if using chicken thighs, lay them straight into a dish.
2. In a small bowl, mix the syrup, red wine vinegar, olive oil and cayenne pepper until well combined.
3. Pour the marinade over the chicken and use your hands to make sure the chicken is well-coated.
4. Cover and leave in the fridge for at least 2 hours.
5. Chop the pepper and onion into strips.
6. Transfer the chicken across a large baking tray and pour over any remaining marinade.
7. Scatter the pepper and onions in between the chicken.
8. Pop in the oven at 180 (170 fan, gas mark 4) for 35-40 mins (thighs) or 20 mins (breast strips).
9. Serve with rice.
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