Maple Syrup Chicken with Minted Yogurt Sauce
3 carrots – quartered
2 chicken drumsticks
1 garlic clove – finely sliced
1tbsp cumin seed
2tbsp coriander seeds
1tsp Ras El Hanout
½ tsp. peppercorns
1tbsp sherry vinegar
2tbsp maple syrup
100ml chicken stock
200g natural yogurt
1tsp ready-made mint sauce
Mixed salad leaves
Pre-heat oven to 180C (Fan)
Toss carrots in oil and season with salt and pepper and bake for 20-25mins.
Heat oil in fry pan and add seasoned chicken and fry until brown on all sides.
Add garlic, cumin seed, coriander seeds, Ras El Hanout and peppercorns
and cook until chicken is done.
Turning chicken to make sure it is cooked through.
Remove chicken from pan and set aside.
Add vinegar and de-glaze pan. Then add maple syrup and stock.
Simmer for about 3 mins.
Put chicken back into the pan and ensure it is heated through and hot.
In a serving bowl mix the yogurt and mint sauce together.
Serve with carrots, salad and mint yogurt.