Maple Mustard Veggie Medley Recipe

About this recipe

A flavorful and easy-to-make dinner featuring tender halal chicken thighs glazed with a sweet and tangy maple mustard sauce. Perfect for a satisfying and quick evening meal.

Ingredients

• 25 g Parsley
• 300 ml Puramate Pancake Maple Syrup
• 2 ltr Figaro Extra Light Olive Oil
• 10 g Fresh Rosemary
• 200 g Livyor Raw Sunflower Seeds
• 180 g Devavo Dijon Mustard Sauce (Classic French)
• 750 Ml Vinegar Ricedouble Pagoda
• 1 kg Simply Staples Mineral Rich Sea Salt
• 100 g Everest White Pepper

Instructions

1. 1. Preheat oven to 450°F.
2. 2. In a medium-sized bowl, mix together 1/2 cup maple syrup, 1/4 cup Dijon mustard, and 2 tablespoons rice wine vinegar until smooth. Set aside.
3. 3. In a small bowl, mix 1 teaspoon sea salt and 1/2 teaspoon freshly ground white pepper. Set aside.
4. 4. Heat 1 tablespoon olive oil in a 9-inch cast-iron skillet over medium-high heat until hot but not smoking. Add 2 tablespoons sunflower seeds to the skillet and toast for 2-3 minutes until lightly golden.
5. 5. Pour the prepared maple mustard sauce into the skillet with the toasted sunflower seeds and carefully transfer the skillet to the preheated oven.
6. 6. Bake the sauce for 15-20 minutes, stirring occasionally, until slightly thickened and fragrant.
7. 7. Remove the skillet from the oven and transfer the sauce to a serving bowl. Garnish with 2 tablespoons chopped fresh parsley, 1 teaspoon chopped fresh rosemary, and 2 tablespoons chopped sunflower seeds before serving.