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

Servings2/4

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

Preparation

1

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.

2

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.

3

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.

4

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.

5

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.

6

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