Maple-Glazed Chicken With Corn And Crushed Butternut - Morphy Richards INTELLISTEAM Recipe Book

MAPLE-GLAZED CHICKEN
WITH CORN AND
CRUSHED BUTTERNUT
PUMPKIN
INGREDIENTS:
2 x 150g skinless boneless chicken
breasts
Finely grated zest and juice
of ½ an orange
1 tbsp maple syrup
1/8 tsp dried chilli flakes
Salt and freshly ground black
pepper
1 corn on the cob, halved
300g butternut pumpkin, peeled
deseeded and cut into chunks
7g butter
½ tsp fresh rosemary, finely
chopped
100g white and wild rice
150ml water
½ level tsp vegetable stock powder
METHOD:
Put the orange zest, juice, maple syrup and chilli
flakes into a non-metallic bowl, add salt and
pepper, add chicken and turn to coat with the
glaze. Cover and refrigerate for at least 30
minutes, turning occasionally.
Put the chicken into a foil parcel, discard the
glaze and place in the back compartment. Put the
butternut pumpkin cubes next to the chicken.
Position the divider wall in the front container.
Rinse the rice under cold running water and place
in the sauce dish. Cover with the water, add the
vegetable stock powder and stir. Place the sauce
dish in one front compartment. Put the corn on the
cob into the other compartment. Cover both
pans with the lids.
Set the time for the chicken and pumpkin using
the chicken preset (28 minutes) and adjust to 24
minutes.
Set the time for the corn using root vegetables
preset (28 minutes) and adjust to 16 minutes.
Set time for rice using the rice preset (40 minutes)
and adjust to 30 minutes.
When ready, add butter and rosemary to butternut
pumpkin in a bowl and crush lightly with a fork.