Maple: A Staple from Tree to Table: Maple and Pecan Crusted Chicken

October/November 2006
By Pat Crocker 
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It is more than the work of one night or one week; its rhythms are measured in sunlight and shadow, in the tilt of the earth’s axis and in the ancient memories of trees.

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– Will Weaver, Foreword, Sugartime by Susan Carol Hauser

Like all good things, maple syrup comes with patience, time and honest work. It begins with a few hesitant drops of translucent sap that gather and shimmer on the end of the spout. Then, when the earth hovers at just the right angle and conditions are perfect, the steady plink, plink, plink of that precious liquid culminates in an ancient ritual.

Maple and Pecan Crusted Chicken
Serves 4

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.

  • 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.
Click here for the original article, Maple: A Staple from Tree to Table.
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