MAPLE ORANGE BOURBON GLAZED HAM
Provided by Katie Lee Biegel
Time 2h5m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Place the ham on a roasting rack in a roasting pan with the fat-side up. Use a small knife to lightly score the fat in a crosshatch pattern, taking care not to cut into the meat. Add about 1 cup of water to the bottom of the pan. Bake the ham for 45 minutes.
- Meanwhile, make the glaze. Combine the marmalade, bourbon, maple syrup, butter, cinnamon and cloves in a small saucepan over medium-low heat. Cook, stirring often, until the glaze is thick and syrupy, 20 to 25 minutes.
- Brush the ham with about half of the glaze and return to the oven. Roast, glazing the ham every 15 to 20 minutes, until the internal temperature reaches about 130 degrees F, 45 minutes to 1 hour more. (The ham will get very brown, but if the glaze starts to burn, tent with a piece of foil greased with cooking spray. Let rest, tented with a piece of greased foil, for about 10 minutes before carving.
MAPLE-GLAZED CHICKEN
This chicken recipe offers sweet and savory flavors and a pleasant maple sauce. Tender and loaded with appeal, this entree will please everyone at the table.-Taryn Kuebelbeck, Plymouth Minnesota
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Flatten chicken to 1/2-in. thickness. Sprinkle with salt and pepper. In a large skillet, cook chicken in oil for 5-6 minutes on each side or until no longer pink. Remove and keep warm. , Meanwhile, in a small bowl, combine cornstarch and cider until smooth. Stir in syrup and onion powder; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and turn to coat.
Nutrition Facts : Calories 226 calories, Fat 7g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 220mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
ORANGE-MAPLE GLAZED CHICKEN
Pick up a medium-size orange for the zest and juice in this tasty chickenrecipe that creatively combines citrus with maple syrup and balsamic vinegar. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, combine the orange juice, syrup, vinegar, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Stir in basil and orange zest. Remove from the heat; set aside., Sprinkle chicken with remaining salt and pepper. Grill chicken, covered, over medium heat for 5-7 minutes on each side or until a thermometer reads 165°, basting frequently with orange juice mixture.
Nutrition Facts : Calories 240 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 508mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
MAPLE AND ORANGE GLAZED CHICKEN
I got this recipe from a book called "101 Low Fat Feasts". I have made it several times, adapting it to my own tastes and it is delicious!
Provided by MarieRynr
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pick any visible fat from off the chicken and wash and dry.
- Dredge the pieces of chicken in the seasoned flour, patting to remove excess flour.
- Heat the olive oil in a large skillet.
- Pan fry the chicken, presentation side first, in the hot olive oil until nicely browned on both sides.
- While the chicken is browning, combine the remaining ingredients in a measuring cup.
- Remove the browned chicken from the pan and place in a shallow casserole dish.
- Add the sauce ingredients, scraping to deglaze the pan, then pour over the chicken in the dish.
- Bake in a 350*F oven for 20 minutes until nicely glazed and the chicken is cooked through.
Nutrition Facts : Calories 276.5, Fat 10.1, SaturatedFat 1.6, Cholesterol 75.5, Sodium 433.1, Carbohydrate 18.7, Fiber 0.4, Sugar 11, Protein 26.6
MAPLE-GLAZED CHICKEN
This one-pan dish is filled with the flavors of fall. Maple syrup adds sweetness and depth to the tangy cider-infused glaze that coats tender pan-roasted chicken, apple wedges and shallots.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Pat the chicken dry and season all over with salt. Heat a large heavy skillet over high heat and add the olive oil. When the oil is hot, add the chicken skin-side down and cook, undisturbed, until the skin is browned and crisp, about 5 minutes.
- Turn the chicken and add the apples, shallots and sage to the skillet. Reduce the heat to medium high and cook until the chicken is browned on the bottom, 4 to 5 minutes. Transfer the chicken to a plate and continue to cook the apples and shallots, stirring, until golden, about 2 more minutes.
- Meanwhile, make the glaze: Mix the chicken broth, maple syrup, vinegar and 1/2 teaspoon salt in a small bowl. Add the mixture to the skillet with the apples and shallots and boil until reduced by about three-quarters, 2 to 3 minutes. Return the chicken to the skillet, turning to coat, until cooked through, about 2 more minutes.
Nutrition Facts : Calories 553, Fat 24 grams, SaturatedFat 6 grams, Cholesterol 119 milligrams, Sodium 373 milligrams, Carbohydrate 44 grams, Fiber 2 grams, Protein 42 grams
STICKY MAPLE BOURBON CHICKEN
This recipe is a match made in heaven between bourbon, fresh thyme, and maple syrup. It's also a really cool method that is universal for preparing almost anything. The basic idea is that whatever is being cooked (pork, vegetables, or in this case, chicken) is made delicious and "sticky" by adding a sweetener to a pan sauce and then reducing it while dinner cooks in it.
Provided by Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place a large heavy-bottom or cast-iron skillet over medium-high heat with the olive oil. Season the chicken liberally with salt and pepper. Add the chicken to the pan breast-side down and sear until deep golden brown, 4 to 5 minutes.
- While the chicken in searing, in a small dish whisk together the stock, syrup, and bourbon. Add the bourbon mixture to the skillet along with the thyme sprigs and continue cooking, turning the chicken occasionally, until the meat is cooked through and the sauce has reduced to a thick syrupy consistency, 8 to 10 minutes. (If the sauce reduces to a syrupy consistency before the chicken has cooked through, add a few splashes of stock to the skillet and continue cooking.)
- To serve, remove and discard the thyme sprigs. Spoon the sticky sauce over the chicken and enjoy warm.
MAPLE AND CAYENNE GLAZED CHICKEN
Steps:
- Preheat the oven to 400 degrees F.
- Make a small hole in the extra skin on the legs and poke the end of the drumstick through to form a perfect package. Toss the chicken generously with olive oil and salt, to taste. Arrange the chicken on a sheet tray or baking dish lined with parchment or silpat. Roast the chicken until it is about 3/4 of the way done, about 20 to 25 minutes. The skin should start to brown and crisp.
- While the chicken is roasting, combine the maple syrup and cayenne in a small saucepan over medium heat. Cook until the syrup is reduced by about 1/2 to 3/4 or until the syrup is very thick and syrupy.
- After the chicken has roasted for 20 to 25 minutes, brush each piece of chicken generously with the reduced syrup. Continue to roast for another 10 to 12 minutes, brushing the skin with the syrup 1 or 2 more times while cooking. The skin should start to become very dark and sticky. If the skin starts to get too dark, cover it loosely with aluminum foil. Transfer the chicken to a serving platter and let rest about 10 minutes before serving.
- Sweet and spicy!!!
MAPLE-ORANGE GLAZED CHICKEN AND SWEET POTATOES IN A BREAD BOWL
This dish is perfect for a chilly fall evening. The rosemary seasoned chicken and tender sweet potatoes coated in a sweet citrus glaze, and cradled in a bread bowl is both delicious and satisfying. (Try this glaze over grilled ham steaks - DELISH!!)
Provided by Feast Your Eyes
Categories Yam/Sweet Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Make a 1/2-inch deep cut horizontally across the top of the bread loaves. Using a sharp knife, hollow to form a large bowl. Set aside. (BE CAREFUL TO NOT BREAK THROUGH THE SIDES OR THE BOTTOM CRUST). Cut the scooped out bread into crouton sized cubes and bake in 425°F oven until brown; set aside.
- Place sweet potatoes in a large pot; add enough water to cover. Cook over a high flame and bring to a boil, lower flame to medium-high and cook until tender (about 3 - 5 minutes); drain and set aside.
- Make the glaze by whisking together the orange juice, orange zest, maple syrup, brown sugar, cloves, and cinnamon. Set aside.
- Heat 1 tablespoon of olive oil in a large-wide skillet over a medium-high flame. Season the chicken cubes with salt, pepper, onion powder, rosemary, and ginger. Sauté for 5 to 7 minutes, or until the center is no longer pink. Remove the chicken and keep warm.
- Heat HALF of the maple-orange glaze in a sauce pan until thick and bubbly, about 15 minutes. Set aside and keep warm.
- Add remaining oil to the skillet. Sauté shallots and red onion over a medium-high flame until tender, about 3 to 5 minutes. Add the garlic to the onion and cook it just long enough to coat with oil. To the skillet, add the chicken, sweet potatoes and the remaining glaze mixture; bring to a boil. Cover and reduce heat to medium-low. Simmer 10 minutes - glaze should be thick and bubbly.
- In small bowl, mix together cranberries, walnuts, scallions and red pepper. In large mixing bowl, gently toss the glazed chicken and sweet potatoes, the cranberry mixture, and the baked croutons - If desired, drizzle additional glaze to thoroughly coat the chicken and sweet potato mixture.
- Divide and transfer to the hollowed bread loaves; sprinkle with parsley to garnish. Place the "bread bowls" on a plate or in a deep soup bowl. Serve with extra maple-orange glaze on the side.
- DON'T FORGET -- YOU CAN EAT THE BOWL!
Nutrition Facts : Calories 1669, Fat 27.5, SaturatedFat 5, Cholesterol 98.8, Sodium 3323.7, Carbohydrate 279.8, Fiber 14.9, Sugar 69.6, Protein 74
MAPLE-GLAZED CHICKEN
The actual recipe calls for bone in chicken cooked in the oven at 500F and to brush maple glaze throughout cooking. I liked the bite size pieces.
Provided by jamb7866
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Combine the paprika, salt, ground cinnamon, cumin and pepper in a ziploc bag.
- Add chicken pieces and coat evenly.
- In a skillet over medium heat cook chicken until thoroughly done.
- About 10 minutes.
- Remove chicken after done and keep warm.
- Lower heat to low and add maple syrup, butter and dijon mustard.
- Combine well and add chicken pieces to coat evenly.
- Serves well with roasted vegetables.
Nutrition Facts : Calories 375, Fat 12.2, SaturatedFat 5, Cholesterol 160.5, Sodium 1566.1, Carbohydrate 15.6, Fiber 1.2, Sugar 12.3, Protein 48.9
ROSEMARY CHICKEN WITH ORANGE-MAPLE GLAZE
Chicken breasts adorned with a fresh rosemary rub, then sauteed and braised in a sauce of orange juice, white wine and maple syrup. This wonderfully rich glaze makes an elegant, quick dinner to serve to guests. To serve, place chicken on top of hot cooked rice on each plate and spoon sauce over the top. Wonderful served with steamed asparagus.
Provided by LINDA W.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Bring orange juice and wine to a boil in a small saucepan. Reduce heat slightly, but keep high enough to continue a low boil for 5 minutes, stirring occasionally. Stir in maple syrup and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened. Set aside.
- In a small bowl mix together the rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside.
- Melt butter and olive oil in a large skillet over medium high heat. Add chicken breasts, cover skillet and saute for about 5 minutes on each side until lightly browned. Pour orange-maple mixture over chicken (mixture will boil and bubble). Reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze.
Nutrition Facts : Calories 397.7 calories, Carbohydrate 33.9 g, Cholesterol 83.7 mg, Fat 14.2 g, Fiber 0.2 g, Protein 27.8 g, SaturatedFat 5 g, Sodium 414.3 mg, Sugar 28.9 g
ORANGE MAPLE GLAZE
Make and share this Orange Maple Glaze recipe from Food.com.
Provided by dicentra
Categories Low Protein
Time 5m
Yield 1 1/4 cups
Number Of Ingredients 3
Steps:
- Place all ingredients in a small saucepan over medium-low heat. Simmer, stirring until well blended, about 5 minutes.
- Brush glaze on pork or poultry during last 5-10 minutes of grilling.
- Leftover glaze can be stored in the refrigerator.
HAPPY ORANGE MAPLE CHICKEN
I decided to make a sweet chicken dish. I had just made a wonderful "Boozy Maple" chicken recipe that I got from a fellow 'Zaar-ite...( Thank you Mirj!!) and I wanted to tweak it some. So I decided to use maple syrup and orange juice (in place of the booze in the other recipe). It worked out just fine!I had time to let them marinate for an hour before cooking, but I believe it would be fine just baking it without the marinating time. You could also use any other chicken or turkey that you like.
Provided by Saralaya
Categories Chicken
Time 45m
Yield 3-6 serving(s)
Number Of Ingredients 3
Steps:
- preheat oven to 400 degrees F.
- rinse chicken breasts and pat dry.
- mix together 1/2 cup fresh orange juice and 1/2 cup real maple syrup.
- if you have time, put the chicken in a plastic ziploc bag, pour in the mixture and let sit for an hour.
- put the chicken in a pan, pour the juice / syrup mixture over the chicken.
- cover and bake for about 35 minute.
- uncover and bake for another 5- 10 min or until done.
MAPLE AND ORANGE GLAZED CHICKEN
My children loved this chicken dish. It's easy and delicious. I think it is from BBC Good Food magazine. The times are approximate as you can, if you wish, leave them in the marinade for up to two days.
Provided by Sherrie-pie
Categories Chicken Breast
Time 22m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Make several diagonal slashes across each chicken breast.
- Tip the other ingredients into a wide, shallow bowl and swirl them together until everything is well mixed. Add the chicken breasts and turn them in the mixture until they are evenly coated.
- At this point, you can cover the dish with cling film and chill the chicken for up to two days but it's also fine to cook them straight away.
- Preheat the grill or light the barbecue. Cook the chicken for 5 - 6 minutes each side, turning once and brushing or spooning over more marinade as you go, until the chicken is browned and glossy.
Nutrition Facts : Calories 171.7, Fat 1.5, SaturatedFat 0.4, Cholesterol 68.4, Sodium 329.4, Carbohydrate 10.3, Sugar 9, Protein 27.7
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