A few months ago I went to visit my Grandparents. Having not been formally invited round for Sunday lunch I was delighted when Grandma said there was plenty of food if I wanted to stay. As usual there were glorious smells filling the kitchen, today Grandma was making maple chicken with surplus maple syrup from pancake day. It’s a recipe she said she’s been making for years and no wonder she does as it’s absolutely delicious. I went home and raved to Steve about how tasty it was and that I was going to have to get the recipe. When I next saw my Grandma she didn’t have the recipe to hand but knew that the sauce included maple syrup, soy sauce and garlic. It turns out the actual recipe uses about 10 more ingredients but this version tastes just as good.
4 chicken thighs, skin and bone left in
2 cloves of garlic crushed
2 tbsp pure maple syrup
2 tbsp soy sauce
- Pre-heat the oven to 200℃.
- Place the chicken thighs in an oven-proof dish. In a jug mix together the crushed garlic, maple syrup and soy sauce, then pour over the thighs.
- Place in the oven and cook for an hour, after half an hour use a spoon to baste the meat.
- The skins should look lovely and crispy and before serving drain the fat away and spoon the remaining sauce over the meat.
- Serve with potatoes and greens.