Name: Maple-glazed chicken with spinach & pecan salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kumara (500g), cut into 2cm pieces; 660 gram chicken thigh fillets, skin removed, cut into 3cm pieces; 12 shallots (300g), halved; 1 tablespoon maple syrup; 1 tablespoon apple cider vinegar; 1 teaspoon dijon mustard; Spinach & pecan salad; 1 tablespoon maple syrup; 1 tablespoon apple cider vinegar; 1 teaspoon dijon mustard; 200 gram yellow grape or cherry; 1/2 cup (60g) roasted pecans; 150 gram baby spinach leaves, trimmed; 1/2 red onion (50g), sliced thinly

Ingredients

1 kumara (500g), cut into 2cm pieces

660 gram chicken thigh fillets, skin removed, cut into 3cm pieces

12 shallots (300g), halved

1 tablespoon maple syrup

1 tablespoon apple cider vinegar

1 teaspoon dijon mustard

Spinach & pecan salad

1 tablespoon maple syrup

1 tablespoon apple cider vinegar

1 teaspoon dijon mustard

200 gram yellow grape or cherry

1/2 cup (60g) roasted pecans

150 gram baby spinach leaves, trimmed

1/2 red onion (50g), sliced thinly

Method

1.Boil, steam or microwave kumara until tender; drain. Thread kumara, chicken and shallot, alternately, onto skewers.

2.Combine syrup, vinegar and mustard in a small bowl.

3.Cook skewers on a heated oiled grill plate (or grill or barbecue), covered with foil, 10 minutes. Uncover, brush skewers all over with syrup mixture. Turn; cook, brushing occasionally with syrup mixture, about 5 minutes or until chicken is cooked through.

4.Meanwhile, make spinach & pecan salad. Whisk syrup, vinegar and mustard in a large bowl, add tomatoes, nuts, spinach and onion; toss gently to combine.

5.Serve skewers with salad.

Soak bamboo skewers in cold water for at least 30 minutes to prevent them from splintering and scorching during cooking. Or wrap the ends in foil for a much faster option. Cut the remaining half of the red onion into small pieces and thread onto skewers instead of shallots, if you like.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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