Maple Rosemary Glazed Chicken Legs - cooking recipe

Ingredients

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

Preparation

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