Third place: pecan chicken sticks with collard couscous

  • 8 medium chicken drumsticks, frenched
  • 5 tbsp maple syrup, divided
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 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
  • 300g couscous
  • 440ml chicken broth
  • 2 tbsp grainy mustard
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.

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