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Curried Chicken Drumsticks on Gingered Vegetables

8 chicken drumsticks
1 1/2 pounds butternut squash, peeled and diced into 1/2 inch cubes (about 5 cups)
1 onion, diced into 1/2 inch cubes
2 potatoes, peeled and diced into 1/2 inch cubes
3 tablespoons crystallized ginger, finely diced
1 cup apple cider
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons curry powder
1 teaspoon ground ginger
1/2 teaspoon ground cumin

1. Preheat oven to 350º F.
2. In a 9 x 13 inch baking dish, stir together butternut squash, onion, potatoes, crystallized ginger and apple cider. Sprinkle salt and pepper into mixture, stirring to coat.
3. In small bowl, stir together curry powder, ground ginger and cumin.
4. Place drumsticks in baking dish on top of vegetable mixture. Sprinkle spice mixture over drumsticks.
5. Bake in preheated oven 1 hour, until vegetables are very tender and chicken is brown and cooked through.

Makes 4 servings.

Nutritional Information, Per Serving: 425 calories; 32 g protein; 49 g carbohydrate; 12 g fat; 3 g saturated fat

Recipe provided courtesy of the National Chicken Council. Used with permission.