Nova Scotia Maple Chicken

From: KateL

On Jan 31, 2009

Wonderfully different, I'll enjoy making this again and again, just as I relish each trip to Nova Scotia. The ingredients are always in stock in my pantry, so this is a delightful and easy variation for our "chicken, chicken, chicken" household. The maple syrup was not too sweet, the almonds helped to calm it down. Thanks for posting this recipe, Toolbelt Diva. Made on Lynne the Pirate Queen's recommendation for I Recommend tag.

From: Lynne the Pirate Queen

On Dec 21, 2008

Absolutely wonderful! The friends for whom I made this tend to have very hearty appetites, so even though there were only 5 of us I doubled the recipe, using about 4 pounds of skinless, boneless chicken breasts and doubling everything else. The only change to the ingredients that I had to make was using dried orange peel in place of the lemon rind, since I was out of fresh lemons. I whipped up the sauce about 3 hours before we were to have dinner, and marinated the chicken in the sauce (in the pan, covered, and put in the fridge) until it was ready to go into the oven. There were no leftovers. Everyone raved about it, even the people who don't usually care for almonds. I will most certainly make this again. Paired with Aromatic Parsnips and Carrots, it made for a terrific, satisfying dinner. Thanks for sharing a wonderful recipe!

From: Kree

On May 17, 2004

Talk about a sweet and delicious chicken dish! I made this with boneless, skinless breasts. I only used 3 and baked it in an 8x8-inch pan, keeping the sauce amounts the same. The sweetness of this chicken reminded me of the honey-baked chicken my mother has been making for years, plus the almonds gave it a great crunch. My entire family enjoyed this one. Thanks, Toolie!

From: Merlot

On May 3, 2004

I used skinless, boneless chicken breasts and thighs. The maple sauce went perfectly with the chicken...a wonderful combination of ingredients. The only thing I will do differently the next time is to double up on the sauce because it was so good with the chicken and I wanted more, more more, I tell you. I served this with brown rice and steamed broccoli.