Maple Chicken Dutch Oven Recipe
6 Skinless, Boneless Chicken Breasts (about 6 oz. each)
1 tbsp. Vegetable Oil
1 tsp. Paprika
1 tsp. Salt
1/2 tsp. Cinnamon
1/2 tsp. Ground Cumin
1/2 tsp. Dried Tarragon
1/2 tsp. Black Pepper
2 tbsp. Maple Syrup
1 tbsp. Butter, melted
Directions:
Step 1:Pre-heat and oil your 12″ Dutch Oven.
Step 2: Combine the paprika, salt, cinnamon, cumin, tarragon and pepper in a medium bowl; mix well. Coat the Chicken evenly with the paprika mixture. Put in your Dutch Oven and cook for 15 minutes.
Step 3: Combine the Maple Syrup and butter in a small bow. Brush half of the mixture evenly over the chicken, put the lid back on and bake for 10 more minutes.
Step 4: Turn the chicken over and brush with the remaining Maple syrup mixture. Bake until you see steam coming out from under your lid or you smell you chicken.
Another idea: In Step 3 replace the Maple Syrup with Sweet Chili Sauce and in Step 2 forget the Tarragon. 1 bottle (16 oz.) Russian or Catalina Salad Dressing
2/3 cup apricot preserves
2 envelopes dry onion soup mix
16 boneless skinless chicken breast halves
In a medium bowl, combine dressing, preserves and soup mix.
Place chicken in a warmed and oiled 12″ Dutch Oven. Top with dressing mixture.
Cover and bake at 350 degrees for 45 to 50 minutes. Bake , until chicken juices run clear or you can smell it.
In your Volcano or Collapsible Stove, Lift-N-Grill, 12 coals on the bottom in a circle. When using coals only, place 10 on the bottom and 15 on the top.
Makes 12 servings
From Log Cabin Presents Lewis and Clark page 56.
Maple Chicken Dutch Oven Recipe
