Prep 20 mins
Cook 50 mins
Caution: Recipe calls for almonds; persons with nuts intolerance should exclude this ingredient entirely from the recipe. Chicken is tender; sauce can be poured over Sweet potato, rice, or orzo accompaniment. Serve with salad and/or other vegetables. Sauce is excellent over sweet potatoe or carrots; however this creates a very high sugar content; not suitable for diabetic diets. Persons with diabetes should not pour this sauce over their vegetables.
- 2 1⁄2 lbs chicken pieces
- 1⁄2 cup maple syrup
- 1⁄2 teaspoon grated fresh lemon rind
- 1⁄4 cup chopped almonds
- 1 pinch pepper
- 2 teaspoons lemon juice
- Over 400 F (200 C).
- Remove skin from chicken pieces, and discard skin.
- Place chicken pieces in a shallow 9 x 13 (3 litre) pan.
- Mix remaining ingredients and pour over chicken.
- Bake in 400F (200C) oven, uncovered, for 50 minutes, basting occasionally.
I used bone in thighs for this simple and yummy recipe tonight. It's so easy to throw together and whilst it cooked, I made a cous cous dish (with bell peppers, blanched snow peas, craisins, preserved lemon, spring onion and toasted sesame seeds) and a tomato/onion salad to go with it. Thanks Elaine for another good recipe.
This was exceptional and I will be making it again and again. It had such a nice flavor. I was worried that it might be too sweet, but it was not. Of course I used real maple syrup.
Wonderfully different, I'll enjoy making this again and again, just as I relish each trip to Nova Scotia. The ingredients are always in stock in my pantry, so this is a delightful and easy variation for our "chicken, chicken, chicken" household. The maple syrup was not too sweet, the almonds helped to calm it down. Thanks for posting this recipe, Toolbelt Diva. Made on Lynne the Pirate Queen's recommendation for I Recommend tag.