You also can use this recipe with salmon or trout. The maple and ginger combine to flavor the meat with a delicate essence of the wild. SERVES 4
• 4 boneless chicken breast halves
• 2 cups maple syrup
• 1 tablespoon finely chopped ginger
• 1 teaspoon sea salt
• 3 tablespoons whole-grain mustard
• 2 tablespoons apple cider vinegar
• 1/2 cup heavy cream
• 1/2 cup pecans, finely chopped
1. Trim skin and fat from chicken; place in one layer in a shallow dish. In a small bowl, combine syrup, ginger and salt. Pour over chicken, cover and refrigerate at least an hour or as long as overnight.
2. About one hour before serving, preheat barbecue grill or oven to 400 degrees. Lightly oil a baking sheet if using the oven. Using tongs, lift chicken onto prepared baking sheet or grill. Cook chicken 10 minutes, then turn and cook another 5 to 10 minutes or until done.
3. Meanwhile, in a small saucepan combine mustard, vinegar and 1 cup of the maple marinade. Bring to a slight boil, reduce heat and simmer until slightly thickened, about 15 minutes. Remove from heat; cool and slowly stir in cream.
4. Place chicken in serving dish and drizzle with sauce. Sprinkle pecans over. Pass extra sauce with chicken.
Culinary herbalist, photographer, writer and lecturer Pat Crocker feeds her sweet tooth with locally made maple syrup. She is the author of several award-winning books including The Healing Herbs Cookbook.
Click here for the main article, Maple: A Staple from Tree to Table.