Recipe from buffummaple.com
This is the second recipe featuring my Ingredient of the Month: Maple Syrup!
I absolutely loved this recipe! This was so delicious and so incredibly easy to make. I wish I could say it’s healthy, but, since it used a stick of butter, that would be a lie. :p
I’m going to tag this as Quick and Easy – because, while it takes an hour to cook, it literally took me about 5 minutes to throw it together. 🙂
The recipe called for 2.5-3 lbs chicken pieces, or equivalent chicken breasts, but I used boneless, skinless chicken thighs that I had in my freezer. I think the more flavorful dark meat worked really well with the maple flavor. Also – I didn’t have any almonds, so I substituted pine nuts – which I think worked quite well.
I had also planned to add some carrots to the recipe, but I apparently used them all in my Tangy Slow Cooker Pork the other day. But I think they’d be a really great addition.
Serve this over brown rice – it’s delicious!!
2.5-3 lbs chicken (whole chicken (cut up), breasts or thighs)
1/2 t lemon zest
2 t lemon juice
Dash of pepper
1/2 c (one stick) butter, melted
1/2 c pure Maple Syrup
1/2 t salt (optional)
1/4 c chopped almonds (I didn’t have any, so I used pine nuts)
Preheat oven to 400 degrees.
Lightly grease a 9×13 baking dish and place the chicken evenly throughout the dish.
Mix the remaining ingredients and pour evenly over the chicken. Cook for 50-60 minutes, until chicken is cooked through – basting occasionaly.
Serve over brown rice.