Chicken Brochettes with Maple Cream
Ingredients:
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1 lb (500 g) boneless, skinless chicken thighs
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1 tsp (5 mL) lemon juice
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1/4 cup (50 mL) maple syrup
Preparation:
Cut chicken thighs into cubes. Combine lemon juice and 1/4 cup (50 ml) maple syrup, pour over chicken and refrigerate for about 1 hour. Remove the chicken and thread onto bamboo or metal skewers. Discard marinade.
Grill over medium heat for about 15 minutes, or just until the juices are clear and the meat is no longer pink.
Maple Cream
1/3 cup (75 ml) whipping cream
1/4 cup (50 ml) maple syrup
1/4 cup (50 ml) walnuts
2 apples, cored and cubed
2 firm ripe pears (Bosc or Anjou), cored and cubed
1 cup (250 ml) whole strawberries
In a saucepan, bring whipping cream to a boil then reduce heat and simmer just until slightly thickened. Stir in 1/4 cup (50 ml) maple syrup and walnuts.
Drizzle half the maple cream sauce over the brochettes. Toss the remaining sauce with the fruit to make a warm fruit salad. Serve brochettes and salad immediately.
Note: Soak bamboo skewers in water for 30 minutes before using, or wrap ends in foil to prevent burning.
Courtesy of Manitoba Chicken Producers
www.chicken.mb.ca