Chicken Brochettes With Maple Cream

Serves: 4

1 lb boneless, skinless chicken thighs 450 g
1 tsp lemon juice 5 mL
¼ cup maple syrup 60 mL

Maple Cream:

1/3 cup whipping cream 75 mL
¼ cup maple syrup 60 mL
¼ cup walnuts 50 mL
2 apples, cored and cubed
2 firm, ripe pear (Bosc or Anjou), cored and cubed
1 cup whole strawberries 250 mL

Preparation:

1. Cut chicken thighs into cubes. Combine lemon juice and ¼ cup (60 mL) maple syrup, pour over chicken and refrigerate for about 1 hour.
2. Remove the chicken and thread onto bamboo* or metal skewers. Discard marinade.
3. Grill over medium heat for about 15 minutes, or just until the juices are clear and the meat is no longer pink.
4. In a saucepan, bring whipping cream to a boil then reduce heat and simmer just until slightly thickened.
5. Stir in ¼ cup (60 mL) maple syrup and walnuts.
6. 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 the ends in foil to prevent burning.

NUTRIENTS (GRAMS)

Calories 458.1
Protein (g) 24.6
Total Fat (g) 17.4
Saturated Fat (g) 5.8
Carbohydrate (g) 54.3
Fibre (g) 5.2
Cholesterol (mg) 117.2
Sodium (mg) 108.7
Potassium (mg) 657.2

Calcium 7.0
Iron 17.0
Vitamin A 10.0
Vitamin C 59.0
Folate 15.0
Vitamin B12 20.0

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Chicken Brochettes With Maple Cream

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