->Pecan Sticks <-

Serves 4 8 medium chicken drumsticks

5 tablespoons maple syrup, divided

1/2 teaspoons kosher salt

1/2 teaspoons freshly ground pepper

3/4 cup finely ground pecans

1/4 cup flour

1 teaspoons spicy Cajun-style chicken seasoning

1/3 cup vegetable oil

2 cup 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 of the

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

375-degree oven. Cook

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

remaining 3 tablespoons of syrup and mustard. Microwave on medium

1 minute. To serve, place equal portions of couscous on each of

plates. Arrange 2 chicken legs in center of each and drizzle with

maple-mustard mixture. Garnish with pecan pieces.