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Pecan Chicken Sticks with Collard Couscous Recipe

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By Susan Scarborough | Jun 21, 2018

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Fill a plate with drumsticks, cous cous and collard greens, then top it off with pecans and your delicious is ready to eat.
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  • 4 servings

    SERVINGS

    Ingredients

  • 8 medium chicken drumsticks
  • 5 tablespoons maple syrup, divided
  • 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
  • 2 cups frozen chopped collard greens, mostly thawed
  • 1/2 cup chopped yellow onion
  • 1-3/4 cup chicken broth
  • 1-1/3 cups couscous
  • 2/3 cup cooked, crumbled bacon bits
  • 2 tablespoons grainy mustard
  • 1/4 cup toasted pecan pieces

Directions

  • Cut meat off bone on bottom 1/2 inch of drumsticks to form a small 'handle.' Brush chicken with 2 tablespoons maple syrup; sprinkle with salt and pepper.
  • Place ground pecans, flour and chicken seasoning in a large plastic bag. Add drumsticks; shake to coat.
  • Place oil in a large heavy, ovenproof skillet over medium-high heat. Add drumsticks and cook, turning to brown on all sides. Cover and place skillet in a 375°F. oven. Cook for 10 minutes; uncover, turn chicken and cook for another 10 minutes, or until chicken is done. Remove to a plate; keep warm.
  • Add collards and onion to skillet; stir-fry for about 3 minutes over medium-high heat. In another pan, bring chicken broth to a boil. Stir in couscous; remove from heat. Cover and let stand for 7 minutes, then fluff with a fork. Stir couscous and bacon into collard mixture; cook for 3 minutes to heat through.
  • In a small microwave-safe bowl, mix together remaining maple syrup and mustard. Microwave on medium for 1 minute.
  • To serve, place equal portions of couscous on each of 4 plates. Arrange 2 chicken drumsticks in the center of each and drizzle with maple-mustard mixture. Garnish with pecan pieces. This recipe originally aired in the July 2006 issue of Heart of the Home.

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Published on Jun 21, 2018