Maple-Smoked Mustard Glazed Chicken over Crispy Potato-Corn Cakes with Warm Cabbage Pickle Slaw

Name: Maple-Smoked Mustard Glazed Chicken over Crispy Potato-Corn Cakes with Warm Cabbage Pickle Slaw
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Comida Estadounidense
Ingredients: 1.5 lb boneless skinless chicken thighs; 1/3 cup maple syrup; 3 tbsp Dijon mustard; 2 tbsp apple cider vinegar; 2 tsp smoked paprika; 4 cloves garlic; 1 1/4 tsp salt; 1 tsp black pepper; 3 tbsp vegetable oil; 1 lb grated Yukon Gold potatoes; 1 cup corn kernels; 1/4 cup all-purpose flour; 1 large egg; 1/4 cup chives; 2 tbsp unsalted butter; 5 cups green cabbage; 1/2 cup sliced pickles; 1 medium yellow onion; 1/2 cup chicken broth; 2 tbsp fresh parsley

An original American-style dish featuring golden seared chicken thighs glazed with maple syrup, smoked mustard, and paprika, served over crispy potato-corn cakes. It is finished with a warm cabbage, pickle, and onion slaw for a fresh and savory contrast.

25 minPrep

35 minCook

60 minTotal

4Servings

High Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (secados with papel)
80 ml maple syrup (for the glaseado)
45 ml Dijon mustard (preferiblemente of sabor ahumado si está disponible)
30 ml apple cider vinegar (divided)
4 g smoked paprika (divided)
12 g garlic (2 cloves chopped and 2 grated)
8 g salt (or to taste, divided)
3 g black pepper (divided)
45 ml vegetable oil (divided)
450 g grated Yukon Gold potatoes (exprimir well the exceso of humedad)
165 g corn kernels (fresh or descongelados, divided)
32 g all-purpose flour (for the tortitas)
1 unit large egg (beaten)
15 g chives (chopped, divided)
28 g unsalted butter (for the tortitas and the ensalada tibia)
300 g green cabbage (finely rebanado)
70 g sliced pickles (escurridos and chopped gruesos)
120 g yellow onion (en slices finas)
120 ml chicken broth (for the ensalada tibia)
10 g fresh parsley (chopped for terminar)

Nutrition facts

per serving

612 kcal

Calories

34 g

Protein

42 g

Carbs

33 g

Fat

4 g

Fiber

38 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggsMustard

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. In a bowl, whisk together the maple syrup, Dijon mustard, 1 tablespoon apple cider vinegar, 1 teaspoon smoked paprika, 2 grated garlic cloves, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
2
2. Season the chicken thighs with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the remaining 1 teaspoon smoked paprika. Heat 1 tablespoon vegetable oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side.
3
3. Brush the chicken with half of the glaze and transfer the skillet to the oven. Roast at 220 °C / 425 °F for 12 to 15 minutes, until the chicken is cooked through. Remove from the oven, spoon the remaining glaze over the chicken, and let rest for 5 minutes.
4
4. While the chicken roasts, make the cakes. In a large bowl combine the grated potatoes, 120 g (3/4 cup) of the corn, the all-purpose flour, beaten egg, half of the chives, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 2 minced garlic cloves.
5
5. Heat 1 tablespoon vegetable oil and the butter in another large skillet over medium heat. Shape the potato-corn mixture into 8 cakes. Cook for 3 to 4 minutes per side until golden and crisp. Keep warm.
6
6. For the warm slaw, heat the remaining 1 tablespoon vegetable oil in a skillet over medium heat. Cook the yellow onion for 3 minutes. Add the green cabbage, pickles, the remaining 45 g (1/4 cup) corn, chicken broth, the remaining 1 tablespoon apple cider vinegar, and a pinch of salt. Cook for 4 to 5 minutes, until the cabbage softens slightly but still has texture.
7
7. Serve 2 potato-corn cakes per plate. Top with the glazed chicken, add the warm cabbage slaw on the side, and finish with the remaining chives and fresh parsley.
8
8. If you want to reheat before serving, warm everything in a 180 °C / 350 °F oven for 5 to 8 minutes to keep the cakes crisp.

Chef tips

Squeeze the grated potatoes very well before mixing so the cakes turn crisp. If the glaze darkens too quickly in the oven, loosely cover the skillet with foil during the last few minutes.

Substitutions

You can use boneless chicken breast instead of thighs, adjusting the cooking time so it does not dry out. Red cabbage works well in place of green, and honey can replace maple syrup for a different flavor.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
View on Amazon
Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon