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Pretzel chicken w/ Fig mustard dip


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  • 2 1/2 cups honey mustard and onion flavored pretzel pieces
  • 1 tsp. ground cumin
  • 2 eggs (lightly beaten)
  • 12 chicken drumsticks (about 3 1/2 lbs) SKINNED
  • 1/2 cup fig or apricot jam
  • 1/4 cup grainy mustard
  • sprigs of fresh thyme



Step 1

1. Peheat oven to 425. Place pretzel pieces in plastic bag. Use a rolling crush
pretzels. Add cumin, shake to mix.
2. Place beaten eggs in shallow dish. Dip drumsticks one at a time in eggs, let excess drip
off. Add chicken to bag and shake gently to coat. Coat a roasting pan with non-stick
cooking spray and place over a foil-lined baking pan. Transfer chicken to a roasting
3. Bake for 40 to 50 minutes until golden brown and juices run clear. Transfer chicken to
platter, sprinkle with thyme.

In a small bowl mix together the jam and the mustard. Serve with chicken.

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