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
Allergens: Milk, Mustard
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.
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.
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.
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.
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.
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