As an attempt at recovering from last nights deep fried meal I really needed a chance at redemption! I was successful :) I LOVE this dinner! I could feel my body thanking me from the inside out the moment the spinach hit my lips. If you are a fan of maple flavors, this meal is for you, I will suggest that you use a good quality maple syrup as it will make a great difference in taste. If you are fortunate enough to live in an area where there are maple trees and the maple syrup is made locally I encourage you to go to the source directly. There is nothing like real maple syrup. My great grandfather used to tap trees around the family farm and make maple syrup for our entire family, he certainly was an amazing man :) There is a great maple syrup company in Ontraio that I would recommend it's Thompson's Maple Products. It is really an interesting process to watch. If you ever have a chance to see the maple syrup making process or to participate in the making of it take the time to do it, it really is a great experience. I think that it is really important to know how and where we get our food, it helps us to be more connected with our meals and the making of them. There is something to be said about being involved with every aspect of acquiring your food instead of simply going to the grocery store and picking up food off the shelf. If you have a chance to go to a farm or a butcher and purchase your meat first hand, do so, try to skip as many middle men as you can. You will taste the difference immediately. I say the same for produce, if you can not grow your own garden go to a farmer's market, try to go early too so that you get the best pickings :) Try growing your own herbs as well, there are so many herbs that you could grow right on your window sill to have fresh all the time!
For the Maple Pecan Chicken Breasts:
2 boneless, skinless chicken breast halves
1/2 tablespoon olive oil
1/2 teaspoon dried thyme
salt and pepper
1/4 cup pecans
2 1/2 tablespoons cider vinegar
11/2 tablespoons maple syrup
1/4 cup water
To Prepare:
Drizzle the chicken breasts with olive oil, then sprinkle with thyme, salt and pepper and let rest.
In a medium non-stick fry pan toast the pecans on medium for 5 minutes or until fragrant and browned stir occasionally. Remove the pecans from the pan into a small dish. Add the chicken to the fry pan and cook for 15 minutes or so until golden brown and juices run clear when cut with a knife, turn frequently. Place the chicken onto a plate and into a warm oven. Add the vinegar to the fry pan and cook for 1-2 minutes stirring. Add the syrup and 1/4 cup water; simmer for 5-8 minutes or until the mixture has thickened, stir occasionally.
For the Spinach:
16 oz fresh baby spinach leaves
Olive oil
1/2 small onion, diced
2 cloves of garlic, minced
To Prepare:
Rinse the spinach under cold water and drain. In a medium non-stick fry pan over medium heat add the olive oil and heat. Add the onion and stir until translucent about 1-2 minutes. Add the garlic and saute for another minute or so. Add the spinach to the pan and cook for 2-3 minutes stirring continuously.
For the Couscous:
3/4 cup cold water
1/2 cup whole wheat couscous
salt
1/4 cup chopped, orange pepper
1/4 cup chopped, celery
To Prepare:
Boil the water in a small pot with the salt. Add the couscous, cover and remove from the heat. Allow to sit for 5 minutes then fluff with a fork and add the pepper and celery. Season with salt and pepper to taste.
This really is one of the most delicious dishes I have made in a while perhaps it is the simplicity of it. It looks good, it tastes amazing and it was all done in about 30 minutes, it doesn't get any better than this :) I know that you will enjoy this meal, give it a try and let me know what you think!
From our kitchen to yours,
Sydney Jones
