Pecan Chicken Sticks with Collard Couscous Susan Scarborough Fernandina Beach, FL 2007 3rd Place 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 cup couscous 2/3 cup cooked, drained and crumbled bacon bits 2 tablespoons grainy mustard 1/4 cup toasted pecan pieces Scrape/cut meat off bone on bottom 1/2 inch of each chicken drumstick to form small "handle." Brush chicken with 2 tablespoons 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 over proof skillet, place oil over medium high heat. Add chicken and cook, turning to brown on all sides. Cover and place skillet in 375 F. oven. Cook 10 minutes; uncover, turn chicken and cook 10 minutes more, or until done. Remove chicken to plate and keep warm. 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. 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.