Yield: 6 Servings
|2½ pounds||Chicken drumsticks|
|¼ cup||Vegetable oil; (approx.)|
|½ cup||Maple syrup|
|2 tablespoons||Cider vinegar|
|2 tablespoons||Dry sherry|
|2 tablespoons||Soy sauce|
|2 teaspoons||Ground ginger|
|2 \N||Cloves garlic; minced|
|\N \N||Minced green onions; optional|
In large bowl, combine chicken and flour. Toss to coat well, shaking off excess flour. In large skillet, heat 2 tablespoons of the oil over medium-high heat. Cook chicken in batches, about 5 minutes, turning frequently and adding more oil as needed, until golden.
Arrange chicken in single layer in 11 X 7" baking dish. In small bowl, whisk together remaining engredients (except green onions) and pour evenly over chicken.
Bake, uncovered, in 325F degree oven for 30 minutes. Turn the chicken over; bake for 45 minutes or until the glaze has thickened.
Serve garnished with minced green onions.
NOTES : This recipe came from a very dear Canadian friend of mine (and fellow Ex-Pat in Saudi), Linda St. Pierre who, in turn, got it from her sister-in-law, also named Linda St. Pierre. Can be used with pretty much any kind of chicken pieces.
Recipe by: Pamela Creeden/Corona, CA & Jubail, KSA Posted to MC-Recipe Digest V1 #672 by Creedenite@... on Jul 15, 1997