MAPLE WALNUT CHICKEN
My friend made this for me and warned that I would request the recipe before the end of the meal. It was fantastic and I got the recipe as warned :) I usually make with roasted potatoes as a side.
Provided by Not_Quite_Moms
Categories Chicken Breast
Time 30m
Yield 4 breasts, 4 serving(s)
Number Of Ingredients 9
Steps:
- 1.Combine olive oil, thyme, sea salt and freshly ground black pepper.
- 2.Rub chicken with seasoning and let stand.
- 3.In a 12" nonstick skillet, toast walnuts over medium-low heat 4-6 min or until golden and fragrant, stirring constantly. Note: walnuts may burn quickly if left unattended.
- 4.Transfer walnuts to dish, and turn heat up to medium under the hot skillet.
- 5.Add chicken to same skillet. Cook 12 min or until done, turning frequently.
- 6.Transfer chicken to a clean plate.
- 7.Add vinegar to the chicken drippings in the hot skillet and cook for 1 minute, stirring constantly.
- 8.Add maple syrup and water, and simmer 6-7 min until slightly thickened. Stir in walnuts and serve on top of chicken.
Nutrition Facts : Calories 419, Fat 26.4, SaturatedFat 5.2, Cholesterol 92.8, Sodium 676.9, Carbohydrate 12.5, Fiber 1.1, Sugar 9.5, Protein 32.5
MAPLE-WALNUT CHICKEN THIGHS AND CHEDDAR APPLE RICE (RACHAEL RAY)
Make and share this Maple-Walnut Chicken Thighs and Cheddar Apple Rice (Rachael Ray) recipe from Food.com.
Provided by hungrykitten
Categories Chicken Thigh & Leg
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 325°. Spread the walnuts on a baking sheet and roast until well toasted and fragrant, 10 to 12 minutes.
- In a large saucepan with a tight-fitting lid, melt the butter over medium heat. Add the rice and toast for a minute or two. Add 2 cups chicken stock and bring to a boil, then lower the heat, cover and simmer for 10 minutes. Add the apple and simmer for 8 minutes.
- While the rice cooks, using a food processor, pulse 1/4 cup chicken stock, the parsley, dill and 1/4 teaspoon salt until finely chopped. Stir into the rice during the last minute of cooking. Turn off the heat and let the rice stand, covered, for 1 to 2 minutes before fluffing with a fork. Transfer to a serving dish and stir in the cheese.
- Meanwhile, in a large skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Pat the chicken dry and season liberally with salt and black pepper. Add to the skillet and cook, turning once, until browned, about 10 minutes. Transfer the chicken to a platter. Drain off all but 1 tablespoon of the fat in the skillet and add the vinegar. Cook, scraping up the pan drippings, then add the remaining 1/4 cup chicken stock, the maple syrup and black pepper to taste. Cook until thickened, about 1 minute. Add the chicken and walnuts and spoon with the sauce. Loosely cover the pan with foil and simmer for 5 minutes. Serve the chicken, sauce and nuts with the rice alongside.
Nutrition Facts : Calories 1067.2, Fat 59.3, SaturatedFat 14.5, Cholesterol 177.7, Sodium 424.2, Carbohydrate 89.1, Fiber 4.2, Sugar 31.9, Protein 45.4
MAPLE ROASTED CHICKEN
This sweet, well-seasoned dish is great for Sunday dinner. You only have to marinate for an hour, but you could do it up to overnight. Set it up the night before, then simply roast the chicken just before serving. The sticky glaze adds color, but its sweetness is not overpowering, getting some good balance from the vinegar and the smoky paprika. Pair the roasted chicken with sweet potatoes and brussels sprouts or bitter greens, like collard greens and kale, and use any leftovers in a salad or rice bowl the next day.
Provided by Millie Peartree
Categories dinner, poultry, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Using paper towels, pat the chicken dry and trim off any excess fat. Place in a large resealable plastic bag or medium bowl with a lid.
- In a medium bowl, stir together the maple syrup, apple cider vinegar, garlic powder, onion powder, smoked paprika and 2 tablespoons salt. Pour into the bag with the chicken, seal and refrigerate overnight or for at least 1 hour.
- Heat oven to 400 degrees. Pull the brined chicken out of the fridge, drain off the brine and pat the chicken dry. On a rimmed sheet pan, rub the chicken with the olive oil, 1 teaspoon salt and the pepper.
- Set it skin side up and roast for 25 to 35 minutes, or until the juices run clear when pierced and the internal temperature reaches 165 degrees.
- As the chicken roasts, make the glaze: Add the maple syrup, cinnamon, salt, fennel, paprika and ½ cup water to a small saucepan. Bring to a simmer over medium heat and cook for 10 to 15 minutes, or until the mixture has reduced and thickened enough to coat the back of a wooden spoon.
- Brush the cooked thighs with the glaze and set under the broiler for 30 seconds to 1 minute, keeping an eye on the glaze as it is quick to burn. Serve hot.
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MAPLE-WALNUT CHICKEN RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Servings 4Total Time 30 minsEstimated Reading Time 1 minCalories 435 per serving
- Rub chicken breasts with oil, then rub with thyme, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
- Let stand. In 12-inch nonstick skillet, toast walnuts on medium 4 to 6 minutes or until golden and fragrant, stirring occasionally.
- Add chicken to same skillet; cook 12 minutes or until golden brown and juices run clear when pierced with tip of knife, turning frequently.
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