MAPLE & ORANGE CHICKEN WITH PEPPERED PECANS
This is lovely - sweet, sticky, juicy chicken, with the peppery bite of the pecans - and it smells heavenly when it's cooking. I like to serve this with soothing mashed potatoes and buttered greens. Prep time doesn't include marinading.
Provided by SugaredAlmond
Categories Chicken
Time 1h40m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Mix orange juice, mustard, garlic, maple syrup, sunflower oil and vinegar in a bowl. Marinade chicken for at least 4 hours, but overnight is even better.
- For the pecans, melt the butter, and stir in tabasco, pepper flakes and garlic. Stir in the pecans. Spread onto a flat baking sheet and bake on a really low temp - approx 120C for an hour. Be careful that the pecans don't burn though.
- After marinading, remove the chicken and pour marinade into a small pan, bring to the boil, stirring until the marinade reduces to a sticky glaze. The oil will stop the Maple syrup from burning.
- Grill or barbecue the chicken breasts, turning and brushing with the glaze regularly until the chicken is cooked but still juicy.
- Serve the chicken with the remaining glaze as a sauce, along with the peppered pecans and whatever else takes your fancy.
Nutrition Facts : Calories 945.9, Fat 65.9, SaturatedFat 13.2, Cholesterol 115.7, Sodium 167.2, Carbohydrate 58.8, Fiber 6, Sugar 45.4, Protein 36.8
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