Zesty Maple Chicken

with Sweet Potato Mash & Blistered String Beans

Let’s begin by searing chicken dusted in a maple spice blend. Next, serve it on a bed of buttery sweet potato mash. And then, the final touch: a citrusy pan sauce fit for the gods!

Cooking time25 minutes


Calories680 / serving

Nutrition per serving:
  • Total Fat: 33g
  • Sugars: 13g
  • Saturated Fat: 14g
  • Protein: 40g
  • Sodium: 660mg
  • Fibres: 13g
  • Total Carbs: 61g

Allergens: Milk, Mustard

We will send you:

  • 4 Chicken thighs
  • 450g Sweet potatoes
  • 1 Lime (or lemon)
  • 170g String beans
  • 30g Vegetable demi-glace
  • 15g Spiced Maple Sugar spices (spices, mustard, sugar, sea salt, maple sugar, black pepper, garlic, onion, sunflower oil, coriander, chili, maple flavour)

You will need:

  • Medium pot
  • Large pan
  • Zester
  • Strainer
  • Peeler
  • Oil
  • 3 or 6 tbsp Butter
  • Salt & pepper



Mise en place

Bring a medium pot of salted water to a boil. Zest and juice the lime. Peel and medium-dice the sweet potatoes. Trim off and discard the stem ends of the string beans.


Make the sweet potato mash

Add the sweet potatoes to the pot of boiling water and boil, 14 to 16 minutes, until tender when pierced with a fork. Drain the sweet potatoes thoroughly and return to the pot. Off the heat, add 2 tbsp butter (double for 4 portions) and a drizzle of oil; season with ⅓ of the spice blend and S&P to taste. Using a fork (or potato masher), mash to your desired consistency. Set aside in a warm spot.


Blister the string beans

While the sweet potatoes boil, in a large pan, heat a drizzle of oil on medium-high. Add the string beans and season with S&P. Sauté, stirring occasionally, 3 to 5 minutes, until the string beans have blistered. Transfer to a plate and set aside in a warm spot. Wipe out and reserve the pan.


Cook the chicken

While the sweet potatoes continue to boil, in the same pan, heat a drizzle of oil on medium-high. Pat the chicken thighs dry with paper towel; season ½ the remaining spice blend and S&P. Add the chicken to the pan and cook, partially covered, 4 to 6 minutes per side, until cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan.


Make the pan sauce

Heat the reserved pan of fond on medium-high. Add the lime juice, demi-glace, ¼ cup water (double for 4 portions), 1 tbsp butter (double for 4 portions) and as much lime zest as you’d like; season with the remaining spice blend and S&P. Cook, stirring occasionally, 2 to 3 minutes, until the sauce has thickened.


Plate your dish

Divide the sweet potato mash, string beans and chicken between your plates. Spoon the pan sauce over the chicken. Bon appétit!

Health Canada recommends cooking Poultry to a minimum internal temperature of 74°C