Maple Rosemary Glazed Chicken Legs

• 3 Tbsp. maple syrup
• 1 Tbsp. butter
• 1/4 tsp. dried rosemary, crumbled
• 2 tsp. cider vinegar
• 2 whole chicken legs (with thighs) or 4 legs
• 4 Tbsp. vegetable stock
• 3 onions, chopped
• 1 carrot, chopped
• 1 Tbsp. minced jalapeno pepper (fresh or canned)
• 2 garlic cloves, minced
• 3 to 4 tsp. chili powder
• 1 tsp. ground cumin
• 1 (28 oz.) can plus 1 (14 oz.) can tomatoes, chopped with their juice
• 1 tsp. brown sugar
• 2 (15 oz.) cans red kidney beans, drained and rinsed
• 1/3 c. fine or medium-grain bulgur
• 1/2 c. nonfat plain yogurt
• 1/3 c. scallions, chopped
• 1/4 c. fresh cilantro or parsley, chopped

1. In a Dutch oven or large saucepan, heat the vegetable stock over medium heat.
2. Add the onions, carrot, jalapeno peppers, garlic, chili powder and cumin.
3. Braise, covered, for 5 to 7 minutes or until the onions and carrots are soft.
4. Add the tomatoes with their juice and the sugar; cook for 5 minutes over high heat.
5. Stir in the beans and bulgur and reduce heat to low. Simmer the chili, uncovered, for 15 minutes or until thickened.

maple syrup, butter, rosemary, cider vinegar, chicken, vegetable stock, onions, carrot, jalapeno pepper, garlic, chili powder, ground cumin, tomatoes, brown sugar, red kidney beans, nonfat plain yogurt, scallions, fresh cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=384636 (may not work)