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MAPLE GLAZED CHICKEN WITH CAULIFLOWER RICE

COLLABO POULET LAQUE

In collaboration with
Hubert Cormier, Nutritionniste

Whole Poultry Roasts
4-6 Portions
20 min Prepping
35 min Cooking
Recipe Easy

Ingredients

  • 1 whole Exceldor chicken, 2 lb. (1 kg)

GLAZE

  • 1/4 cup (60 ml) maple syrup
  • 1 tbsp. (15 ml) Dijon mustard
  • 1 tsp. (5 ml) garlic powder
  • 1 tsp. (5 ml) onion powder
  • Salt and pepper

CAULIFLOWER RICE

  • 1 medium cauliflower
  • 1 French shallot, chopped
  • 2 tsp. (10 ml) olive oil
  • 1/2 bunch Quebec asparagus, cut into pieces
  • 1/4 cup (60 ml) sundried tomatoes, drained and chopped
  • 1/4 cup (60 ml) chopped fresh parsley
  • Salt and pepper

Directions

Click the steps to erase them.

  1. Preheat oven to 400 °F (200 °C).
  2. Place the chicken in a roasting pan or on a rack on a baking sheet.
  3. Mix ingredients for glaze and baste chicken generously.
  4. Bake for 30 to 40 minutes depending on the size of the chicken, basting every 5 minutes.
  5. Meanwhile, break cauliflower into florets.
  6. Blend florets in a blender to obtain rice-sized pieces.
  7. In a skillet, brown shallot over medium-high heat.
  8. Add asparagus and cauliflower and cook for 5 minutes, stirring often.
  9. Season with salt and pepper.
  10. Add sundried tomatoes and continue cooking for 3 minutes.
  11. Garnish with parsley just before serving.