Gingery-maple Chicken – We Love God!

Sin is still here. It is just that people do not so willingly acknowledge that fact. A spade is no longer called a spade, but some euphemism. The little boy says to his mother, “Why is it whenever I do anything bad, it’s because I’m a bad boy; but whenever you do anything bad, it’s because you’re nervous?” It is nerves rather than sin. It is our glands rather than sin. It is what we eat, the environment, our biorhythm, rather than sin, it is anything but sin. Sin denies that it is sin.

John Gerstner

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Canadian	Course–, Main, Poultry	6	Servings

INGREDIENTS

2 1/2	lb	Chicken drumsticks
1/2	c	Flour
1/4	c	Vegetable oil, approx.
1/2	c	Maple syrup
2	T	Cider vinegar
2	T	Dry sherry
2	T	Soy sauce
2	t	Ground ginger
2		Cloves garlic, minced
1/2	t	Pepper
		Minced green onions
		optional

INSTRUCTIONS

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@aol.com
on Jul 15, 1997

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