Maple Chicken and Kumara

    Maple Chicken and Kumara

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    Chicken is seared in an a frying pan then cooked in maple syrup. The meat is then set atop a bed of mashed kumara for a sweet and savoury dish.

    Serves: 4 

    • 680g kumara, peeled and cut into 2cm pieces
    • 450g chicken tenders
    • 2 teaspoons steak seasoning
    • 2 tablespoons vegetable oil
    • 1/2 cup maple syrup
    • 1/2 cup sliced spring onions

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Place the kumara into a large saucepan and cover with water. Bring to a boil over high heat then reduce heat to medium-low, cover and simmer until tender (About 20 minutes). Drain and allow to steam dry for a minute or two. Mash kumara then set aside.
    2. Sprinkle chicken tenders with steak seasoning; heat the oil in a large frying pan over medium heat and cook the chicken tenders until the meat is lightly browned and no longer pink inside (5 to 8 minutes per side). Remove the chicken and set aside. Stir the maple syrup into the frying pan, scraping up and dissolving any browned flavor bits from the frying pan. Bring to a boil, simmer for 2 minutes then stir in the spring onions.
    3. To serve, place the mashed kumara onto a serving plate, top with the chicken tenders then pour the maple sauce over the chicken.


    Kumara is known in Australia as a sweet potato.

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