Pinch of Cumin

Glazed chicken with maple syrup

It was about time for a bit of meat… and how it could not be otherwise, today I bring you another version of my beloved and versatile chicken. In addition to having low fat (skin off), you can prepare it in as many ways as your imagination allows. In fact I have a book with 200 chicken recipes (yes, only chicken!) by Blume publisher, where I got inspiration to make my own setting of this recipe. And it took me some time repeatedly looking at the maple syrup that I have in the closet, searching for the key to the next recipe. But when I saw chicken+maple syrup in this book, did not hesitate a moment.

I recommend it certainly, result is very very tender and has a sweet yummy touch!


Ingredients (2 people)

2 chicken thighs + drumsticks

2 small apples or 1 large

2 large carrots or 3 small

2 tablespoons olive oil (I used extra virgin)

2 tablespoons maple syrup

2 tablespoons cider vinegar

4 tablespoons water

4 bay leaves

salt and pepper




Make 3 or 4 incisions in chicken pieces and place them in a baking tray. Chop apples into quarters, unpeeled so that they do not deform when soft. Peel carrots and chop them diagonally. Add apples, carrot and bay leaf to the tray.

Mix the remaining ingredients (oil, vinegar, maple syrup, water, salt and pepper) and sprinkle the mixture with a spoon over chicken, carrot and apple.

Preheat oven to 190 ° C for 10 minutes and bake at the same temperature for about 45-55 minutes (at the end you can put the grill so that it gets brown).



To be considered

While baking I use to take it out of the oven a few times to turn it around and I take the opportunity to sprinkle it with its own sauce to hydrate it.

I like to remove the skin not to add more fat, but it’s also great with golden brown crispy skin.


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My culinary creations - © 2014-16, Sara Jiménez

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