Recipe Ideas

Sticky Treacle & Ale Chicken

19 hours ago, 3 min read

Sticky Treacle & Ale Chicken

Rich, sticky and full of depth, this treacle and ale chicken pairs a tender chicken breast with a glossy Lyle’s Black Treacle and stout marinade. Served with crispy Chefs’ Selections Seasoned Cubes, roasted cherry vine tomatoes and steamed greens, it’s a hearty dish that brings a premium twist to familiar flavours.

Sweet Meets Savoury: Treacle is increasingly finding its place in savoury dishes, where its deep caramel notes add richness, colour and balance. Paired with stout, it creates a bold glaze that elevates a simple chicken dish with minimal extra preparation.

Ingredients

Portion
Chefs’ Selections Seasoned Cubes

4 tbsp
Lyle’s Black Treacle

As required
Cavolo nero

As required
Cherry vine tomatoes

250ml
Stout

1 x 230–260g
Chicken Breast Fillet

As required
Tenderstem® broccoli

Method

Marinate the chicken.
Combine 4 tbsp Lyle’s Black Treacle and 250ml stout in a bowl. Add the chicken breast, coat well and leave to marinate.

Cook the chicken.
Place the marinated chicken on a tray and bake in the oven at 180°C for 20 minutes, or until the core temperature reaches 72°C.

Cook the potatoes.
Deep fry the Chefs’ Selections Seasoned Cubes at 180°C until golden brown and crisp.

Prepare the vegetables.
Roast the cherry vine tomatoes in the oven until softened and slightly blistered. Steam the cavolo nero for 4 minutes, until just tender. Prepare the Tenderstem® broccoli ready for serving.

Assemble and serve.
Plate the sticky treacle and ale chicken with the crispy seasoned cubes, roasted cherry vine tomatoes, Tenderstem® broccoli and cavolo nero. Serve immediately.

Prepare the treacle and stout marinade ahead of service to keep preparation simple. The rich glaze pairs particularly well with crispy potatoes and green vegetables, giving the finished plate a balance of sweetness, bitterness and savoury flavour.

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