Maple & Coriander Chicken with Grilled Bimi® Broccoli
This delicious chicken recipe by Donal Skehan combines sweet and sour flavours to give your chicken a tasty kick.
Combining soy sauce, apple vinegar cider and a warm sweet maple syrup cascaded over butterfly chicken breasts with a side of Bimi® broccoli, this dish is the ultimate speedy supper.
- Gluten free
- Nut free
Heat a large griddle pan over a medium heat, brush with oil and butter and arrange the Bimi® broccoli across the base. Sprinkle generously with sea salt and allow to char for approximately 4 minutes either side or until tender when pierced with a fork and each piece has deep char marks. If you would prefer your Bimi® broccoli even more tender, add a splash of water to the pan and cover with a lid for 1-2 minutes. Transfer to a plate and set aside.
Melt the butter with the oil in a large frying pan over a high heat. Bash the chicken and season generously with sea salt and ground black pepper. Add the chicken to the pan and brown on both sides until cooked through. Remove from the pan and set aside.
Add another drop of oil to the pan if required and add the onion and fry for about 5 minutes. Then pour in the vinegar, maple syrup, soy sauce, mustard and apple juice and heat until the sauce is bubbling. Reduce the sauce until slightly thickened.
Stir through the coriander and return the chicken and the Bimi® broccoli to the pan, basting in the sauce. Once the chicken and Bimi® are both warmed through, transfer them to a warmed plate and pour the sauce over to serve.