Ingredients
- 2x 6.7oz-190g (approx.) chicken breasts
- 3 tablespoons maple syrup
- ¼ teaspoon black pepper
- ½ tablespoon wholegrain mustard
- Zest of 1 orange
- 1 teaspoon fresh orange juice
- ½ dry crumbling chicken stock cube
- 1 tablespoon dark soy sauce
- ¼ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper
Method
- In a medium/large mixing bowl, mix together all the ingredients apart from the chicken. Once thoroughly combined, add the chicken and make sure it is coated all over. Cover with cling-film and pop in the fridge for 24 hours
- When ready to continue, pre-heat the oven to 392˚F/200˚C regular oven or 356˚F /180˚C fan assisted oven
- Place the chicken breasts onto the roasting rack (keep the marinade to one side) and pop into the oven and roast for 20 minutes.
- Remove chicken from the oven and coat in the reserved marinade again, place back onto the roaster and pop into the oven for a final 20-25 minutes
- Remove from the oven and ensure the meat is thoroughly cooked (no pink meat and the juices run clear). Leave to rest for a couple of minutes and serve
