This recipe is one I found several years ago and has become a regular standard. I make it a bit different every time and find that its a forgiving recipe and can be adapted based on whats around and to your own tastes. I also love it because its a 2-meal deal for me.

I make it once and eat the chicken for the first meal  (usually with another  vegetable I roasted  or  a simple salad. Then with a quick process with my hand blender, and some finishing touches  – its becomes a rich and hearty soup for lunch or dinner the next day. In fact I will often toss in any left over chicken (cubed or shredded) the next night to add more portien to the soup.

In the fall I tend to go heavier with the maple, nutmeg and spices to give it a more autumnal taste – while other parts of the year I tend to like it sweeter to add more of the juices and hoisin sauce.

The link below will get you to the original. What I an sharing is my version.

The Original version: Maple-Orange Chicken with Acorn Squash and Sweet Potatoes was one I saw on the Food Network – and when I looked at the posted comments – also mentioned some challenges about meat being dry and that the chicken itself is good but not pretty and that the vegetables were unappealing visually to serve. But since I liked all the elements I figured I could work with this to make it work for me.

Note: While I use a combination of chicken breasts and thighs,  its great for chicken thigh lovers which also makes it more cost saving

Ingredients

• 18 oz of cubed butternut squash
• 1 small  acorn squash, peeled, seeded, and cut
• 1 sweet potato, peeled and cut
• 2 – 3 leeks, rinsed and chopped
• 2-3 large carrots, chopped

Note – try to chop all the veggies in similar sizes so they cook as a similar rate.

• 3  skinless chicken breast  halved (without bone) and 2 chicken thighs ( you can omit the thighs but I find they give the soap a nicer flavor)
• Salt and cracked black pepper to taste
• 1 cup orange marmalade ( I tend to use more like 9 oz)
• 1 cup reduced-sodium chicken broth (you can add up more  broth – if you are using a 14 oz can, and don’t have another use for it, I use the whole thing and I find it didn’t change the taste much)
• 1/2 cup orange juice (lime and lemon works great – I am thinking so would pineapple)
• 2 tablespoon hoisin sauce
• 2 tablespoon maple syrup ( The real stuff)
• 1/2 teaspoon of ground cinnamon
• 1/8 (or to taste ) of ground nutmeg

Seasonally I have also added sprigs of Thyme, Rosemary, and other herbs – Its up to your taste really – but remember it cooks for 4 – 6 hours

Directions

1. Layer the squash(s), carrots and sweet potatoes and 1/2 leeks in the bottom of the slow cooker.
2. Season chicken all over with salt and black pepper and place on top of vegetables, then cover with the remaining leeks. It will be a full pot.
3. In a container (one that can be shaken or whisked in) mix the orange marmalade, maple syrup, hoisin sauce, spices, herbs, orange juice and 1/2 the chicken broth.
4. Now taste it! Adjust the flavors and then add the rest of the broth.
5. Mix well and pour 3/4 down the inside, side of the crock pot first, then slowly poor the rest over the chicken and vegetables. I find that this is where I adjust some – I like the liquid to cover the chicken – but it doesn’t have to.
6. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours (Note if you have a newer machine – use the shorter times and then check the chicken. Mine is a  new one and on hight Im in good shape by 3.5 hrs but over 4 on high dries out the meat. The Low and slow is my preferred method and I find it can be ready in 6.5 – 7 hrs.

Once the chicken is ready – I remove it from the pot, and place in a warm bowl.

Ladle out some of the cooking broth;  cover the chicken with some and put some aside to save or freeze for re-use later (it will be a great stock). You can also make a great gravy if you are inspired using the broth as drippings.  Toss a salad or some other vegetables that haven’t been simmered all day  and dinner is served!

I have been asked by I remove some of the broth? Because I will be turning the veggies into a blended soup – I don’t want too much of the liquid to thin it out too

fast. Its easier to remove some now then add it back  while doing the Meal 2 steps as ne

eded.

Now – for Meal 2 -What to do with those veggies!

Make soup of course.   I am accused of making this dish purely for the soup part (which isn’t far from the truth on some occasion).

1. Using a hand immersion blender start to puree the warm veggies.
2. I do it right in the pot but remember to unplug the pot.
3. Once I get a thickness, I add Mocha Mix

( YES – I SAID MOCHA MIX! – remember I am lactose intolerant so tend  save my dairy for times when I really want it) but those of you who want you can definitely add cream or milk.

1. Add it slowly as you blend until you get the smooth, silky consistency you prefer.
2. Adjust for taste at this point – do you want more spice or herbs, honey or maple syrup etc.
3. Cool and refrigerate (or eat!) This soups reheats great and also freezes well.

This adaption is based on a recipe from the following website   http://southamericanfood.about.com/od/breads/r/Bola-De-Fuba-Brazilian-Cornmeal-Cake.htm 

According to the website “Brazil is known for its wonderful cakes, and bolo de fubá is one of the most loved. A slice of this light, sweet cornmeal cake goes perfectly with your morning or afternoon coffee”.

What I liked was that I could make it all in a blender.. and use up some of the cornmeal I had laying around. This version I made was supper moist and sticky – but I think it could have used either a syrup or maple glaze on the top.

Note – the suggest you use the most finely ground cornmeal you can find, so that the cake will have a delicate, light texture. In this case you don’t want the more grainy and crumbly texture the regular stuff

Prep Time: 10 minutes, Cook Time: 45 minutes

Ingredients:

• 2 cups finely ground cornmeal (corn flour)
• 1 cup all purpose flour
• 1 1/2 cups sugar
• 1 tablespoon baking powder
• 1/2 cup corn oil
• 1/2 cup olive oil
• 1/2 cup Mocha Mix non dairy creamer
• 1 cup Almond Milk with 1 tb  white vinegar ( original recipe called for Buttermilk – but I had none around)
• 3 eggs
• 1 teaspoon salt
• 1 teaspoon of  vanilla extract
• 2 tablespoons real maple syrup
• Powdered (confectioners) sugar for decoration

Preparation:

1. Preheat the oven to 350 degrees. Grease a Bundt pan or angel food cake pan lightly with butter or vegetable oil.
2. Place all of the wet ingredients in the blender.  Blend until well mixed.
3. Slowly add the sugar, salt, baking powder, then the flour and cornmeal. (You may want to consider doing this in two batches)
4. If it look alike it isn’t moving – stop, unplug the blender and scrape down with a spoon. Then blend more until well mixed
5. Let sit for 10 min at room temperature.
6. Pour mixture into prepared pan.
7. Place cake pan in the oven and bake for 45 minutes, or until cake has risen and the middle of the cake springs back to the touch.
8. Remove cake from oven and let cool in the pan for the full 10 minutes. Loosen cake from the sides of the pan with a knife, then invert the cake onto a plate.
9. Place the cake right side up.
10. Once it is cool or barely warm – dust with powdered sugar before serving or add your glaze.

I am thinking the Rosemary syrup from the gluten free pear cornmeal cake would also work with this. Store cake in the refrigerator for four to five days, wrapped well with plastic wrap.

Comments from friends said that it was great dry toasted in a skillet (its crumbly so the toaster may be a problem) with butter added. Others said the heated it up in the microwave to good results. Since I like the texture – I just went with warm or cool toppings of various types.

This recipe is adapted from a recipe in a cookbook from the 80’s that my mom sent me for christmas from her collected volumes. The original recipe was called Brazilian Meat Pies and can be found in the Cook’s Color Treasury, by Norma McMillian (This cookbook is still around –I found some other copies on amazon.)

The original recipe looked good and tasted ok  – but it needed to be updated with more robust flavors and rounded out for my tastes. It’s easily adapted to your tastes – the key reminder is not to let it the filling get too wet or greasy.

For the “Pie”

• ½ lb – 1lb Frozen puff pastry, Philo dough or even store bought pizza dough.
• 1 raw egg
• Parchment paper

For the Mixture:

• 1 diced Onion (white or red – or 5 green onions whites and greens parts)
• 1 diced green, red or yellow pepper (for the version pictures, I used a combination – since I have leftovers already chopped)
• ½ lb bacon slices ( or pancetta will work if you like it less smoky)
• 2-3 tbsp Butter
• 1 lb ground beef (or other meat combination– meatloaf mix will work fine too)
• 4 xl Hard boiled eggs
• 8 oz Diced Mushrooms
• 2 tbsp dried parsley or a handful of fresh chopped parsley (or Cilantro)
• The original recipe use pitted chopped green olives and raisins – but since not everyone in my house likes them – I omitted the olives, swapped in dried apricots and added the mushrooms.

For the seasoning

• 8 dried Apricots (more if you prefer)
• Salt & Pepper to taste
• ¼ tsp ground or powdered garlic
• ½ tbsp. Paprika
• 2 pinches of fresh ground clove ( pre-ground is fine if you have it)

FYI:

• This recipe will take 50 – 60 minutes – depending if you take the time to do each of the steps or have some prepped already because of left overs. If using frozen puff pastry or dough – it will need to be thawed. Before starting, remove to thaw. If using dough – you will want it room temperature to work with.
• Because the end result of this mixture is a meant as a filling – you will want to prep all the ingredients by chopping in a small dice/chop. Feel free to add more or less as you go along.

Make the filling – Part 1

• In large skillet or heavy bottom pan, add 2 tbsp of the butter, the diced bacon, peppers and onion.

• Cook on medium – medium/high heat until bacon renders and the onionsbegin to get soften. Stir frequently and add more butter if needed.

• Add ground meat tir frequently to evenly cook the meat off.
• Add dried parsley, (if using fresh – add it later with thespices), stir
• Once the mixture is well cooked, browned and the bacon has become mini crispy nuggets.
• Remove from the heat and stain, reserving 1 tbsp of the dripping in the pan. Once drained – add to a large bowl.

While this is happening – put eggs on to boil.

Make the filling – Part 2

• Put the reserved drippings into the skillet.
• Add the chopped mushrooms to the skillet and cook over medium/high heat .
• Note: do not over crowd or cover the pan – you want the mushrooms the cook and brown not steam. Do in two batches is needed.
• Once the mushrooms have cooked down, remove from the heat and strain.
• Add the mushrooms to the bowl with the meat mixture.

To the completed mixture:

• Cool and peal the eggs and do a rough chop and fold into the mixture.
• Add spices, herbs, salt and pepper to taste (put the parsley or cilantro in here if using fresh.)
• Taste the mixture. What’s missing to you? Spice? Salt? Bite? Some quick fixes here can include adding more seasonings or even a dash or two of Worcester sauce, hot sauce or even honey or maple syrup.

Lay out the pastry (or roll out your dough)  – place the mixture in the center of the dough or pastry and using the lightly beaten raw egg as “glue”, seal the edges.

Note: Since I used puff pastry – I did a double flip roll. Putting the mixture in the center, cover one side, some egg wash and then flipped the other side on it.

Gently move the completed “pie” to the parchment covered sheet pan.

Note: For a crisper finish if you are using dough – use a pre-heated pizza stone.

Brush the top with the egg wash. Top with a sprinkle of paprika

Bake 25 – 35 minutes until golden brown.

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