Recipe Review: Maple Cayenne Glazed Chicken

This weeks review is of Maple Cayenne Glazed Chicken - courtesy of FoodNetworks Anne Burrell.  I used chicken quarters (thigh/leg) since that is what I had on hand.  This dish is so simple to make and produces a delicious, moist and flavorful chicken. The skin is super crispy and it really packs alot of flavor. If you taste the glaze while reducing, its really spicy - but once you glaze the chicken it has just the right amount of heat without overdoing it.


I served with a side of roasted sweet potatoes and sauteed spinach.


Recipe is as follows:

Ingredients

• 2 (3-pound) chickens, wing tips, spine and breast plate removed, cut in quarters
• Extra-virgin olive oil
• Kosher salt
• 1 cup real maple syrup
• 2 teaspoons cayenne pepper

Directions

Preheat the oven to 400 degrees F.

Toss the chicken generously with olive oil and salt, to taste. Arrange the chicken on a sheet tray or baking dish lined with parchment or silpat. Roast the chicken until it is about 3/4 of the way done, about 20 to 25 minutes. The skin should start to brown and crisp.

While the chicken is roasting, combine the maple syrup and cayenne in a small saucepan over medium heat. Cook until the syrup is reduced by about 1/2 to 3/4 or until the syrup is very thick and syrupy.

After the chicken has roasted for 20 to 25 minutes, brush each piece of chicken generously with the reduced syrup. Continue toroast for another 10 to 12 minutes, brushing the skin with the syrup 1 or 2 more times while cooking. The skin should start to become very dark and sticky. If the skin starts to get too dark, cover it loosely with aluminum foil. Transfer the chicken to a serving platter and let rest about 10 minutes before serving 


Serves 8/ Estimate 585 calories.