This recipe is not in the original booklet.
I decided to halve this recipe for 2 as a meal for 1 using a 240 g butterflied chicken fillet. I'm not one to use much cayenne or chilli flakes but I stuck to the quantities and I'm glad I did - it was so tasty and I really enjoyed this for lunch today. However, the chicken fillet was too large for me so I do have another meal for tomorrow. The maple sauce is really nice, I used it sparingly in this photo but I did end up pouring more over the chicken and the vegies. I cooked the chicken and vegies for 15 minutes and added 1 minute to the last step to reduce the maple glaze a little more. I used varoma temp, speed 3. I thought it needed a bit more thickening up.
I was confused with the adding of the peas & spinach in step 4. Not sure if it means add them to the glaze in the TM bowl or put them in the varoma dish. I worked around it though.
I didn't have either spinach or peas so I added a corn cob in with the chicken fillet and beans & asparagus in the varoma tray right at the beginning of the steaming process. I microwaved a couple of potatoes, cut them in half then pan fried them to crisp them up. I took advantage of having this hot pan and quickly seared the chicken fillet when it had finished steaming. It was so pale, unlike the photo in the book, that I thought it needed a bit of colour.
Loved this meal, really easy for everything to come together at the same time even with my variation of vegies.
Linked JD
