Maple Almond Chicken

Even though I have a fully functioning kitchen at school, I just don’t have as much motivation, inspiration or creativity to cook and bake as I do at home. This afternoon when I came home for the weekend, I started scavenging through my Cooking Without cookbook by Barbara Cousins, a cookbook with recipes free of gluten, dairy, sugars, yeast, salt and saturated fat. I found one recipe that I really wanted to make called Chicken Polo, it was a tagine style dish with dried apricots, cinnamon and almonds (doesn’t that sound amazing!?). The only problem was that I didn’t have any dried apricots, and I didn’t think it would be the same without them.
I really like the combination of chicken and almonds, so I googled the two ingredients and my lovely friend google found me a delicious recipe from the Canadian Living magazine – Maple Almond Chicken. It turned out really yummy, although the cooking time took a little longer then the recipe said it would and I kept having to add more stock to the pot to prevent the carrots from burning to the bottom. Next time I think I will brown the chicken and bake it in the oven until fully cooked, and then add it to the pot of the carrot-maple sauce.
I also modified this dish to make it gluten and caisen free (the ‘*’ indicates my modifications).

Maple Almond Chicken (modified*)
*1/4 cup brown rice flour
*1 tsp dried rosemary
1/4 tsp salt
1/4 tsp pepper
4 boneless skinless chicken breasts
*2 tbsp safflower oil
1.5 cups gluten free chicken stock
* 1 cup chopped carrots
* 1 tbsp maple syrup (honey or agave syrup could work too)
2 tsp apple cider vinegar
1/3 cup chopped almonds, toasted
In a resealable plastic bag combine flour, rosemary, salt and pepper; add chicken and shake to coat. Reserve any remaining flour mixture.
In a large Dutch oven, heat *oil over medium heat, brown the chicken, about *5 minutes per side. Transfer to a plate.
Add reserved flour mixture to pan; cook, stirring for 1 minute. Gradually whisk in the stock. Add carrots, maple syrup and vinegar; bring to a boil. Reduce the heat, cover and simmer for 6 minutes.
Return the chicken to the pan; cook over medium heat, covered until no longer pink inside and almost no liquid remains, *10-12 minutes (you may have to add in more stock at this point if the liquid at the bottom begins to burn and stick to the bottom). Stir in almonds at the end.
If you try this recipe, I would recommend browning the chicken first and then baking it for 35-40 minutes (or until fully cooked) at a 350 degree F oven, and then adding it to the pot with the carrots and maple sauce. If you try this approach, let me know how it turns out!
This was a delicious dinner, I served it with brown rice on top of a bed of lettuce, and a mix of roasted brussels, zucchini, mushrooms and celery.
To view the original recipe, click here.
Tomorrow is Friday! Have a good night! I’m off to watch the Vampire Diaries (don’t judge – it’s good!!)


  1. This looks so good!!! I'm always on the lookout for awesome chicken recipes. In my opinion the best ones have nuts and something sweet. This looks like the perfect combo!

    I'm crossing my fingers that I have time to try this during the week… 🙂

    ~Aubree Cherie

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