Season the chicken with salt and pepper. Place chicken skin side down in a cold non-stick pan with a bit of sunflower oil. Cook until the skin starts to get crispy. The turn the chicken over and colour the other side. Pour the maple syrup into the pan and turn the chicken over once more. Cook in the oven on full power for 14 minutes.
Remove and allow to rest.
Boil the water and whisk in the stock cube.
Finely dice the onion and julienne the sage.
Sweat the onion until transparent. Add the rice and then add one ladleful of stock. Allow the rice to absorb the stock before adding the next ladle. Continue to add the stock ladle by ladle in this way until the rice is tender. Season with salt and pepper and add the sage at last minute to prevent it from turning brown.
«Always add the maple syrup halfway through cooking to prevent it from burning.»