PECAN CHICKEN STICKS WITH COLLARD COUSCOUS
Third place, 47th annual National Chicken Cooking Contest (2007) by Susan Scarborough of Fernandina Beach, Fla.
FOR THE CHICKEN:
8 medium chicken drumsticks
5 tablespoons maple syrup, divided use
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
3/4 cup finely ground pecans
1/4 cup flour
1 teaspoon spicy Cajun-style chicken seasoning
1/3 cup vegetable oil
FOR THE COLLARD COUSCOUS:
2 cups frozen chopped collard greens, mostly thawed
1/2 cup chopped yellow onion
1 3/4 cups chicken broth
1 1/3 cups couscous
2/3 cup cooked, drained and crumbled bacon bits
2 tablespoons grainy mustard (for the sauce)
1/4 cup toasted pecan pieces (for garnish)
TO PREPARE THE CHICKEN:
Heat oven to 375 degrees F.
Scrape/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 ovenproof skillet, place oil over medium high heat. Add chicken and cook, turning to brown on all sides.
Cover and place skillet in oven. Cook 10 minutes; uncover, turn chicken and cook 10 minutes more, or until done. Remove chicken to plate and keep warm.
TO PREPARE THE COLLARD COUSCOUS:
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.
TO PREPARE THE SAUCE:
In small microwave-safe bowl, mix together remaining 3 tablespoons 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
Adapted from source: 47th annual National Chicken Cooking Contest sponsored by The National Chicken Council and U.S. Poultry & Egg Association, 2007
Third place, 47th annual National Chicken Cooking Contest (2007) by Susan Scarborough of Fernandina Beach, Fla.
FOR THE CHICKEN:
8 medium chicken drumsticks
5 tablespoons maple syrup, divided use
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
3/4 cup finely ground pecans
1/4 cup flour
1 teaspoon spicy Cajun-style chicken seasoning
1/3 cup vegetable oil
FOR THE COLLARD COUSCOUS:
2 cups frozen chopped collard greens, mostly thawed
1/2 cup chopped yellow onion
1 3/4 cups chicken broth
1 1/3 cups couscous
2/3 cup cooked, drained and crumbled bacon bits
2 tablespoons grainy mustard (for the sauce)
1/4 cup toasted pecan pieces (for garnish)
TO PREPARE THE CHICKEN:
Heat oven to 375 degrees F.
Scrape/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 ovenproof skillet, place oil over medium high heat. Add chicken and cook, turning to brown on all sides.
Cover and place skillet in oven. Cook 10 minutes; uncover, turn chicken and cook 10 minutes more, or until done. Remove chicken to plate and keep warm.
TO PREPARE THE COLLARD COUSCOUS:
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.
TO PREPARE THE SAUCE:
In small microwave-safe bowl, mix together remaining 3 tablespoons 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
Adapted from source: 47th annual National Chicken Cooking Contest sponsored by The National Chicken Council and U.S. Poultry & Egg Association, 2007
MsgID: 371282
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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