Third place: pecan chicken sticks with collard couscous
75g ground pecans, plus 25g toasted pecans, for garnish
35g plain flour
1 tsp Cajun seasoning
125ml vegetable oil
60g chopped collards
50g chopped yellow onion
50g bacon bits
440ml chicken broth
Try Knorr Stock Pots
Add depth of flavour to an array of slow-cooked meals with Knorr Stock Pots. Available in a range of flavours, from Chicken to Beef and Vegetable to Herb Infusion, these stock pots are quick and easy to use, melting in minutes.
Preheat oven to 190C/Gas 5. French the legs of chicken.
1) Brush chicken legs with 2 tablespoons syrup, and season with salt and pepper. Place into a zip-top plastic bag and shake with ground pecans, flour and Cajun seasoning to coat.
2) In an ovenproof skillet, heat the oil over medium-high heat. Once heated, cook the chicken on both sides until browned. Cover and place in the preheated oven for 10 minutes. Turn over and cook 10 minutes more until done. Remove chicken from skillet.
3) In same skillet add collards and onions, stirring for 3 minutes or so. Add bacon and couscous (prepared using broth according to package direction).
4) Serve 2 drumsticks over 1/4 portion of couscous. Garnish with mixture of remaining syrup, mustard and toasted pecans.