Maple Orange Chicken With Peppered Pecans Recipes

ORANGE-MAPLE GLAZED CHICKEN

Steps:

• In a small saucepan, combine the orange juice, syrup, vinegar, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Stir in basil and orange zest. Remove from the heat; set aside., Sprinkle chicken with remaining salt and pepper. Grill chicken, covered, over medium heat for 5-7 minutes on each side or until a thermometer reads 165°, basting frequently with orange juice mixture.

MAPLE-PECAN-CRUSTED CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place a wire rack onto a baking sheet and lightly coat with cooking spray.
• Mix maple syrup, mayonnaise, and salt together in a bowl.
• Mix panko and pecans together in a separate bowl. Dip chicken into the syrup mixture, followed by the panko mixture. Place onto the prepared baking sheet.
• Bake in the preheated oven until an instant-read thermometer inserted into the centers reads at least 165 degrees F (74 degrees C), 15 to 20 minutes.

STICKY ORANGE CHICKEN WITH PARSNIPS, MAPLE & PECANS

Steps:

• Heat oven to 180C/160C fan/gas 4. Juice 1 of the oranges and whisk together with the maple syrup, olive oil, vinegar, mustard and cranberry jelly. Cut the parsnips into chunky lengths. Put the parnips, chicken thighs and shallots in a roasting tin - make sure everything can sit in a single layer but quite snug. Drizzle over half the orange sauce with some seasoning and toss to coat everything. Roast for 35 mins.
• Remove the tin from the oven and poke the orange slices in among everything. Scatter over the thyme and drizzle over the rest of the orange sauce. Roast for another 15 mins until the chicken is tender and cooked through, and everything is sticky and golden. Mix in the pecans and cook for another 5 mins. Serve straight away, remembering to scrape out all the sticky juices from the tin, and eat with a mixed leaf salad or some wilted spinach, plus a little rice to soak up the sauce, if you like.

PEPPERED PECANS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Spray a large heavy roasting pan with cooking spray.
• Mix black pepper, white pepper, cayenne pepper, paprika, and dried thyme in a small bowl. Set aside.
• Whisk egg whites in a large bowl until foamy. Add Worcestershire, hot sauce, and liquid smoke flavoring and whisk to mix. Drop in pecans and stir to coat well. Pour coated pecans into a colander to drain off extra egg white mixture; return to bowl and add the pepper mixture. Stir well to coat each pecan with spices.
• Spread pecans in prepared roasting pan. Roast in preheated oven for 5 minutes and stir pecans; roast an additional 5 minutes and stir again. Turn off heat and roast pecans an additional 5 to 10 minutes until pecans are lightly browned and fragrant. Let cool and serve at room temperature.

BALSAMIC ORANGE MAPLE GLAZED CHICKEN

Steps:

• Preheat your oven to 350 degrees.
• Prepare a rimmed baking sheet with cooking spray.
• Place chicken breasts on your prepared pan.
• In a small saucepan, over medium to medium high heat, combine orange juice, maple syrup, balsamic vinegar, Dijon or yellow mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper.
• Bring mixture to a boil and simmer until liquid is reduced to 1 cup, about 7 minutes.
• Add basil and orange peel. Remove from the heat and set aside.
• Coat chicken with remaining salt and pepper.
• Bake in oven for 45 minutes, basting as frequently as possible. We try and baste about every 10 minutes. Totally worth it! Serve and enjoy!

MAPLE & ORANGE CHICKEN WITH PEPPERED PECANS

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.

MAPLE ROASTED PECANS

Steps:

• Heat your oven to 350 degrees.
• Melt the butter and brown sugar in a bowl in the microwave or in a small pot.
• Add the maple syrup, salt and cayenne. Stir to mix.
• Add the pecans and stir till they are coated.
• Pour the pecans on a parchment lined tray and place in the oven.
• Bake for 10 - 12 mins, stirring half way through the cooking time.
• Keep an eye on them so they dont burn.
• Remove from oven and let them cool on the tray. When they are cool, break them up and store in a mason jar or tuperware till you are ready to top your salad with them!

ONE PAN BAKED CHICKEN AND SWEET POTATOES WITH MAPLE ORANGE SAUCE

Steps:

• Preheat the oven to 390F / 200C.
• Add the sweet potato, garlic and green beans to a medium baking dish. Tuck the chicken between the vegetables.
• Whisk the zest and orange juice with the maple syrup. Add a large pinch of ground cinnamon, if using.
• Drizzle the whole dish with the oil, then pour the juice / syrup over the chicken.
• Grind over plenty of salt and pepper, then bake for 50 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
• 15 minutes before the end of the cooking time, add the spinach, tucking it down into the sauce as much as possible, and sprinkle over the pecans.
• Serve with the bread or rice.

MAPLE AND BLACK PEPPER PECANS

Steps:

• Position a rack in the center of the oven and heat the oven to 325°F.
• In a medium bowl, whisk the egg white with 1 tsp. salt until very frothy, about 1 minute. Whisk in the maple syrup, butter, and 2 tsp. pepper; then stir in the pecans with a heatproof spatula.
• Spread the nuts on a rimmed baking sheet and bake, stirring once or twice with the spatula, until they have absorbed all the glaze and are a shade darker, 15 to 20 minutes. Transfer to a rack and let cool for about 5 minutes. Stir with the spatula and continue to cool until crisp, about 5 minutes more.

BAKED MAPLE PECAN CRUSTED CHICKEN

Steps:

• Preheat over to 375 degrees. On a plate, combine the crumbled pecans (I used a food processor) and italian breadcrumbs. Carefully using a knife, half each chicken breast to a 1/2 inch thickness. Sprinkle both sides with kosher salt and black pepper, then brush maple syrup on either side. Place the chicken in the pecan breadcrumb mixture and coat both sides, patting to make sure the chicken is breaded well. Spray a baking tray with olive oil spray, then place the chicken on the tray. Spray the tops of the chicken with the olive spray, then bake in the oven for 15-20 minutes, flipping once. Allow to cool, then serve with a green salad (mashed potatoes are also great!).