terry pogue

Pecan Chicken Sticks With Collard Couscous

Serves 4
Recipe By: Susan Scarborough
Published in: 2007 Nat'l. Chicken Cookng Contest

8 medium chicken drumsticks
5 tablespoons maple syrup -- divided
1/2 teaspoons kosher salt
1/2 teaspoons freshly ground pepper
3/4 cup finely ground pecans
1/4 cup flour
1 teaspoons spicy Cajun-style chicken seasoning
1/3 cup vegetable oil
2 cup frozen chopped collard greens -- mostly thawed
1/2 cup chopped yellow onion
1 3/4 cup chicken broth
1 1/3 cup couscous
2/3 cup cooked -- drained and crumbled bacon bits
2 tablespoons grainy mustard
1/4 cup toasted pecan pieces

Sc****/cut meat off bone on bottom 1/2 inch of each chicken drumstick to
form small "handle." Brush chicken with 2 tablespoons of the maple syrup
and sprinkle with salt and pepper. In large plastic zip-top bag, place
ground pecans, flour and chicken seasoning. Add chicken and shake to coat.
In large heavy over proof skillet, place oil over medium-high heat. Add
chicken and cook, turning to brown on all sides. Cover and place skillet
in 375-degree oven. Cook 10 minutes; uncover, turn chicken and cook 10
minutes more, or until done. Remove chicken to plate and keep warm.

To skillet, add collards and onion; stir-fry about 3 minutes over
medium-high heat. In separate pan, bring chicken broth to a boil. Stir in
couscous, remove from heat, cover and let stand 7 minutes; fluff with
fork. Stir couscous and bacon into collard mixture; cook 3 minutes more to
heat through. In small microwave-safe bowl, mix remaining 3 tablespoons of
syrup and mustard. Microwave on medium 1 minute. To serve, place equal
portions of couscous on each of 4 plates. Arrange 2 chicken legs in center
of each and drizzle with maple-mustard mixture. Garnish with pecan pieces.

Makes 4 servings.
Susan Scarborough, Fernandina Beach, Fla., third place place, 2007
National Chicken Cooking Contest


Exported from A Cook's Books -- Recipe management for Macintosh


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