Gingery-maple chicken

Yield: 6 Servings

Measure Ingredient
2½ pounds Chicken drumsticks
½ cup Flour
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
½ teaspoon Pepper
\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

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