Name: Maple Water-Braised Chicken and Rice
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 4 portions
Ingredients: 125 ml (1/2 cup) olive oil; 8 boneless chicken thighs; 1 medium onion, chopped; 3 garlic cloves, chopped; Salt and freshly ground pepper; 500 ml (2 cups) long-grain rice; 750 ml (3 cups) pure maple water

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The sugar maple tree has existed in North America for more than 4,500 years.

Maple syrup is made from the sap of sugar maple trees.

Maple products are exported to more than 60 countries around the world.

In 2013, Canadian astronaut Chris Hadfield ate maple syrup in space

Every spring, the sugaring season lasts for about 20 days.

Quebec produces over 72% of all the maple syrup in the world.

Quebec maple syrup comes from 34 billion maple trees.

In 1536, Jacques Cartier and his crew became the first Europeans to taste maple sap.

In summertime, sugars are created through the process of photosynthesis in the leaves of the sugar maple

Maple syrup producers often work day and night to collect the maple sap and turn it into maple syrup.

The sugar maple and red maple are two tree species with the ability to convert starch to sugar.

Maple sap contains 46 molecules vital to the life of the tree.

Each year, maple forests capture an amount of carbon equivalent to what’s produced by 290,000 cars.

North America has 13 maple tree species, including the sugar maple.

It has to freeze at night and thaw during the day for the maple sap to flow

In about 1676, our ancestors, the First Nations people, were the first to boil maple sap, using iron pots.

Maple syrup from Quebec is pure and 100% natural.

In the sugar shack, the maple syrup producer uses an evaporator to heat maple sap to a temperature of 103.5° C.

It takes an average of 40 litres of maple sap to make one litre of maple syrup.

Maple Quiz

Preparation

30 minutes

Cooking

55 minutes

Portions

4 portions

Metric Imperial

Ingredients

Preparation

1/2 cup olive oil
8 boneless chicken thighs
1 medium onion, chopped
3 garlic cloves, chopped
Salt and freshly ground pepper
2 cups long-grain rice
3 cups pure maple water

Heat olive oil in a large saucepan over high heat. Sear chicken thighs for 2-3 minutes on each side. Remove chicken thighs to a plate and set aside.
In the same pan, cook onion and garlic for two minutes. Add rice. Season with salt and pepper.
Cook 1 minute, stirring to coat the rice. Return chicken to the pan and add maple water. Bring to a boil. Cover and simmer over low heat for about 25 minutes. Turn off the heat and let stand 15-20 minutes.

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Maple Water-Braised Chicken and Rice

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