Fellow Canadians rejoice! It’s time for a delicious Maple recipe made with Pure Infused Maple Syrup. Straight from breathtaking Nova Scotia, the team at Pure Infused have outdone themselves and created the following unique flavors.
- Vanilla, Cinnamon, Star Anise
- Cinnamon, Nutmeg, Cloves
- Lavender & Chai
- Ginger, & Apple Cider Vinegar
- Chipotle & Lemongrass
Maple syrup just screams waffles and pancakes must be made! This weekend I was in my pajamas full time whipping up thick fluffy stacks that just begged to be covered in the Vanilla, Cinnamon and Star Anise!
But I need to tell you about our main dish, the star of the dinner table this weekend! I used the Maple syrup, Ginger & Apple Cider Vinegar flavor to make this amazing pan roasted maple soy glazed chicken. This dish is simple enough to make on a busy weeknight yet impressive for weekend dinner guests. Everyone will be wondering how you pulled this off so effortlessly! That’s the beauty of having a complex, perfectly balanced base for the sauce. Pure Infused has done the work for us!
I like Pure Infused Maple Syrup for so many reasons. A: They’re Canadian. As am I. Oh Canada! B: I’m trying so desperately to cook different meals. So even if I make an old favorite, it instantly becomes new again with a flavor infused syrup. And C: It’s Maple syrup, come on! So versatile. Baking, pouring, a slight drizzle into tea and latte’s or creating a savory dish like I have tonight.
I started by dusting some chicken thighs with Chinese five spice powder then seared them until they were nicely browned. As for the glaze, which is as easy as it is delicious, I simply poured it over the chicken before it headed to the oven where it roasted to sticky maple perfection. In about 30 minutes dinner was ready!
Today’s post is sponsored by the lovely folks at Pure Infused Maple Syrup. All photos and opinions are my own. I love maple syrup and I cannot lie!
- 12 boneless skinless chicken thighs
- 2 tbsp. olive oil
- 1 tsp Chinese five spice powder
- ½ cup Pure Infused Maple Gastrique. (Maple syrup, Ginger & Apple Cider Vinegar)
- 3 tbsp. low sodium soy sauce
- 1 tsp sesame oil
- 1 garlic clove, grated
- pinch salt and pepper
- 1 tbsp. cornstarch
- sliced green onions to garnish
- Preheat the oven to 400 degrees and heat an oven proof skillet over medium high.
- Add the olive oil to the skillet.
- Sprinkle the chicken with five spice powder and cook the chicken on one side in the skillet for about 5 minutes or until nicely browned. Meanwhile prepare the glaze.
- In a medium sauce pan combine the maple syrup, soy sauce, sesame oil, garlic, salt and pepper over medium heat. Whisk until the mixture begins to boil slightly. Take a small amount of the liquid out and combine it with the cornstarch in a small bowl. Add the cornstarch back into the sauce pan and continue whisking until the sauce thickens.
- Flip the chicken over and pour the sauce evenly over the chicken.
- Place the skillet in the oven and cook for 30 minutes.
- Once cooked, remove the skillet from the oven (remember the oven mitts!) and garnish with sliced green onions if desired.
Yum! I love chicken when it’s coated in a sticky salty and sweet glaze like this. I am loving the sound of that infused maple syrup too!