Lifestyle
Sweet, tangy, and totally moreish maple Dijon chicken
Sweet maple syrup and tangy Dijon mustard are a classic pairing, perfectly balancing sweetness with a sharp, zesty kick.
There’s something about autumn that makes you crave food with a bit more heart – comforting and full of flavour, but still light enough to keep things easy. This maple Dijon chicken dish hits the sweet spot. The mix of maple syrup, sharp Dijon mustard and a splash of lemon creates a sticky, tangy glaze that clings perfectly to the chicken. It’s bold, a little bit indulgent, and just right for those cooler evenings. Pair with crispy McCain Sea Salt & Pepper Oven Chips and a fresh salad.
Servings: 5 | Prep time: 10 minutes | Total time: 25 minutes
Ingredients
- McCain Sea Salt & Pepper Oven Chips
- Olive oil
- 1 kg chicken fillets cubed
- ½ cup maple syrup
- ½ cup Dijon mustard
- 4 tablespoons lemon juice
- 3 teaspoons rustic garlic and herb seasoning
- 2 cups chicken stock
- Salt and pepper to taste
Methods
- Preheat oven to 200°C.
- In a bowl combine the maple syrup, Dijon mustard, lemon juice and herbs seasoning mix, salt and pepper and mix until well combined.
- Combine the cubed chicken with the Maple Dijon marinade.
- Heat a large pan, add oil and fry the chicken in small batches about 3 minutes until browned.
- Once all the chicken is fried, to the same pan add 2 cups chicken stock and allow to reduce, add in the remaining marinade and adjust seasoning or add more maple, mustard or lemon juice according to your liking.
- All the sauce to thicken and add chicken back to the pot and mix well.
- Remove from heat and serve with McCain Sea Salt & Pepper Oven Chips and salad.
