There was plenty of kitchen witchin' going on yesterday in our house and much like a good marriage last night's two dishes truly completed each other.
Skinless boneless chicken thighs, marinated in a mixture of maple syrup, Dijon mustard, soy sauce lemon and garlic then grilled until perfect juicy little morsels all shined up with more maple glaze and sittin' pretty on top of a rice salad with plenty of attitude - well the whole thing was a meal made in heaven and once again the result of perfect teamwork.
The Big Guy's last business trip to Saratoga race track in New York resulted in another cookbook for my collection and he sure knows how to pick them! This one's the "Maple Syrup Cookbook" by Ken Haedrich and you'll be hearing about it a lot during the course of this coming week as I've planned menus that include the liquid gold he specifies.
So head on out to your favorite market and pick up a bottle of the good stuff - no substitutions please. We prefer Grade B dark maple syrup because of its intense rich flavor, but a Grade A amber either light, medium or dark will do just as well. Just don't be thinkin' about using Mrs. Butterworths because although it's a fine product it won't cut it this week. Capiche?
Chicken with Maple Mustard Glaze on a Curried Rice Salad
Maple Mustard Chicken (adapted from The Maple Syrup Cookbook by Ken Haedrich)
1/2 cup pure maple syrup
5 tablespoons Dijon mustard
4 teaspoons soy sauce
Juice of one lemon
2 cloves garlic, minced
1 teaspoon coarse ground black pepper
2-1/2 to 3 pounds chicken pieces (I used skinless boneless thighs)
Combine maple syrup, mustard, soy sauce, lemon juice, garlic and pepper in a small saucepan. Bring to a boil and boil for 1 minute. Remove from heat a cool to room temperature.
Rinse and dry chicken well. Place in a large zip bag with half of the maple mustard glaze, reserving the other half for use when grilling. Refrigerate chicken for minimum 2 hours, turning bag half way through to distribute marinade.
Grill chicken over medium hot coals, basing with the remaining sauce until juices run clear when meat is pierced with a fork (about 20 minutes for skinless boneless thighs). Watch carefully so chicken doesn’t burn. Makes 4 servings.
Curried Rice Salad (adapted from simplyrecipes.com)
1 cup basmati rice cooked per package directions
2 tablespoons Madras or Trinidad curry powder
1/4 cup olive oil
Dash cumin and cayenne
1 large onion, chopped
3 stock celery, diced
1 green pepper, diced
3 green onions, chopped
1 cup raisins or currents, or a combination of the two
1/2 cup dried cranberries (optional)
1/2 cup toasted slivered almonds
1 teaspoon salt
1/4 cup chopped parsley
2 tablespoons honey or to taste
2 tablespoons lemon juice
Cook rice according to package directions. Meanwhile, heat olive oil in a medium sauté pan. Add curry powder, cumin and cayenne and cook for 30 seconds. Add chopped onion and cook, stirring occasionally until onion is transparent. Transfer to a large bowl and toss with cooked rice. Cool to room temperature. Add remaining ingredients and chill until serving time. Download Chicken with Maple Mustard Glaze on a Curried Rice Salad
A year ago - Viva Italia!