October 25th, 2013

Maple Pecan Chicken with Baked Sweet Potato

There is something about the time around Halloween which brings out the American flavours in me. When ginormous pumpkins are beaming at you from their orange mountains within Tesco’s doorway and witches and goblins leer out of every shop window there is something in the air that makes me want to reach across the pond. I imagine myself in a dinky New England town with kids cycling in circles around the pumpkin patch, fathers raking up leaves as moms bake cookies in between sewing incredibly ornate trick or treat outfits for their five year olds. Multiple viewings of The Woman in White when I was a pre-teen might have had something to do with that vision. Now that’s a scary film.

So when I’m itching to incorporate a little bit of Halloween in my meals in the run up to the big day I can’t help but crave toasty pecans paired with maple syrup, the real amber nectar. Apparently I shouldn’t eat sweet things all day long, even though that would be the dream, so I pile them atop tender chicken and serve with a pipingly hot baked sweet potato. Although I completely draw the line at the American tradition of putting any kind of sugary nonsense with my sweet potato. It’s sweet already, it says it in the name.

This recipe has been heavily adapted from one of my favourite and most used cookbooks, the first Ottolenghi book where the chicken was originally paired with saffron, hazelnuts and honey, just in case you were wondering.

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Maple Pecan Chicken with Baked Sweet Potato

2 x sweet potatoes
2 x chicken supremes
1 tsp cinnamon
1 tsp ginger
1 tbsp olive oil
50g pecan nuts
1 tbsp maple syrup

  1. Wrap each sweet potato tightly in foil and place in the centre of an oven pre-heated to 180°C. The potatoes should take between 75-90 mins to bake depending on the size of your potato
  2. Mix together the cinnamon, ginger and olive oil then rub it all over each piece of chicken. Marinate for at least half an hour before adding to the oven to bake alongside the potatoes. The chicken should take between 30-40 mins to cook thoroughly depending on the size of your chicken supremes.
  3. Meanwhile spread the pecan nuts in a shallow baking tray and add to oven to bake for 10 mins. Remove, chop roughly then mix in with the maple syrup.
  4. 10 mins before the chicken is ready, remove from the oven the spoon oven the pecan nuts, pressing tightly against the top of the chicken. Put back in the oven for the remaining 10 mins.
  5. Serve the chicken with the sweet potato, peeled out of it’s foil and a knob of butter.