Third Place: Pecan Chicken Sticks with Collard Couscous
- 8 medium chicken drumsticks, frenched
- 5 tablespoons maple syrup, divided
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 ground pecans, plus 1/4 cup toasted pecans, for garnish
- 1/4 cup all-purpose flour
- 1 teaspoon Cajun seasoning
- 1/2 cup vegetable oil
- 2 cups chopped collards
- 1/2 cup chopped yellow onion
- 2/3 cup bacon bits
- 1 1/3 cups couscous
- 1 3/4 cups chicken broth
- 2 tablespoons grainy mustard
Preheat oven to 375 degrees F. French the legs of chicken.
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. 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. In same skillet add collards and onions, stirring for 3 minutes or so. Add bacon and couscous (prepared using broth according to package direction). Serve 2 drumsticks over 1/4 portion of couscous. Garnish with mixture of remaining syrup, mustard and toasted pecans.
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