Maple Dijon Chicken Recipe with Wild Rice, Cranberries and Pecans

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Honey is often less expensive and provides a similar sweetness.

Dijon mustard

🥗Healthier: whole grain mustard

💰Cheaper: yellow mustard

Yellow mustard is more common and less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often cheaper and works well for cooking.

chicken thighs

🥗Healthier: skinless chicken breasts

💰Cheaper: chicken drumsticks

Drumsticks are typically less expensive than thighs.

Season 2.5 pounds of bone-in skin-on chicken thighs with dried rosemary.

Heat a pan and lay chicken thighs skin side down until golden brown, then flip for another 1-2 minutes.

Place the seared chicken thighs in a casserole dish.

In the same pan, caramelize 1/2 cup of sliced shallots in the chicken fat, seasoning with salt and pepper to taste.

Add the caramelized shallots to the casserole dish with the chicken.

In a bowl, whisk together 1/4 cup pure maple syrup, 1/4 cup Dijon mustard, 2 tablespoons apple cider vinegar, 1 teaspoon Worcestershire sauce, 1 garlic clove, and 1/2 cup chicken broth.

Pour the sauce over the chicken and nestle in 6 rosemary sprigs.

Bake in a 400°F oven for 25 minutes.

In a pot, melt 1 tablespoon of butter and toast 1 cup of rice for about 5 minutes.

Add 2.5 cups of chicken broth and a little salt to the pot, cover, and cook on medium-high heat for 20 minutes.

After 20 minutes, stir in 1/2 cup of dried cranberries into the rice and let it steam for another 5 minutes.

Remove the chicken from the oven and check for doneness.

Toss in 1/2 cup of chopped pecans into the rice before serving.

Serve two chicken thighs per person with rice, ensuring enough sauce is included.

Cooking Techniques

Equipment Needed

Spice Level: