It already felt like spring here. And than the madness started, first it rained for few days and now winter is back in all its glory -  it’s freezing, windy and snowy. Time to warm up and what better way than opening jar of crushed chilli flakes and using them wisely? Ever since I discovered them I obsessively add them to many dishes for this extra spiciness. Nowadays there are shakers with chilli flakes that have become as standard as salt and pepper on tables at restaurants all over Europe. Used in moderate quantities, they help boost the flavour of your favourite dishes without masking the flavour of other ingredients. Typically we use them in savoury cooking - I love adding them to marinades to give meat a kick on the bbq, are great for quick salsa dip or we simply sprinkle a pinch of flakes into pasta sauces to add heat. Crushed chillies are occasionally used in desserts and blend well with chocolate.

And that is what our today's dish is about – we combined spiciness of chilli flakes with sweetness of maple syrup, chicken made that way is delicious, especially served on honey&garlic roasted parsnips. Enjoy and may the heat be with you!

Original recipe comes from Donna hay’s official website.

Maple-Glazed Chicken

  • ¼ cup (60ml) maple syrup
  • ¼ cup (60ml) water
  • ½ teaspoon dried chilli flakes
  • ½ teaspoon sea salt flakes
  • ½ teaspoon cracked black pepper
  • 2 x 200g chicken breast fillets, trimmed
For parsnips:
  • 500g parsnips
  • 1 tbsp honey
  • 3 garlic cloves
  • few drops of olive oil
  • few drops lemon juice
  • salt, pepper

Heat oven to 180°C. Wash parsnips, peel or not (we didn’t), cut into fours lengthwise. Line baking tray with aluminium foil, sprinkle with some olive oil. Mix honey with olive oil and lemon juice, season with salt and pepper. Spread the mixture on parsnips. Roast for around 20-30mins, stirring occasionally. 

In the meantime place the maple syrup, water, chilli, salt and pepper in a non-stick frying pan over medium heat. Bring to a simmer and add the chicken. Cook for 4–5 minutes each side or until chicken is cooked through. Serve the chicken with the pan sauce, roasted parsnips and baby potatoes.