sweet tra­di­tion

Diabetic Living - - MID-WEEK MEALS -

MAPLE-ROASTED CHICKEN WITH SWEET POTATO WEDGES AND BRUS­SELS SPROUTS Maple syrup brings out the sweet notes of roasted Brus­sels sprouts in this clas­sic dish.

PREP TIME: 20 MINS COOK TIME: 35 MINS SERVES 4 (AS A MAIN)

2 Tbsp pure maple syrup

1 Tbsp thyme leaves

Freshly ground black pep­per 1 Tbsp olive oil

450g orange sweet potato, peeled,

cut into 2.5cm pieces

450g Brus­sels sprouts,

trimmed, halved

4 (about 130g each) bone-in chicken thighs, skin re­moved, trimmed of fat

3 Tbsp chopped toasted pe­cans

(see Cook’s Tip)

3 Tbsp chopped dried cran­ber­ries

1 Pre­heat oven to 200°C (fan­forced). Com­bine the maple syrup, thyme, pep­per and 1 tsp oil in a small bowl.

2 Put the sweet potato, sprouts and re­main­ing oil in a large bowl. Sea­son with pep­per and toss to com­bine.

3 Heat the tray in the oven for 5 min­utes. Re­move tray from oven and spray with cook­ing spray. Ar­range chicken, meaty­side down in the mid­dle of tray. Ar­range veg­eta­bles around the chicken. Roast for 15 min­utes. 4 Turn chicken and veg over. Brush with maple syrup mix­ture. Roast for 15 min­utes, or un­til chicken is cooked through and sweet potato is ten­der. Sprin­kle with pe­cans and cran­ber­ries, to serve.

COOK'S TIP

To toast pe­cans, place on a tray and bake in an oven pre­heated to 170°C (fan-forced) for 7-8 min­utes or un­til lightly toasted and aro­matic. Cool then chop.

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