Ingredients
4
4 servings
- •½ cup honey
- •4 teaspoons dry mustard powder
- •1 teaspoon curry powder
- •2 teaspoons garlic powder
- •2 tablespoons soy sauce
- •2 teaspoons applesauce
- •4 chicken leg quarters
- •3 tablespoons butter
- •2 tablespoons olive oil
- •⅓ cup water
Instructions
- Mix together the honey, dry mustard powder, curry powder, garlic powder, soy sauce, and applesauce in a bowl until thoroughly combined, and place the chicken legs into the mixture, spooning the honey mixture all over the chicken to coat.
- Heat the butter and olive oil in a large skillet over medium heat, and place the chicken into the hot skillet, shaking off excess honey mixture. Retain extra honey mixture in bowl. Puncture a few holes in the chicken legs with a sharp meat fork, and brown the bottom sides of the chicken, about 8 minutes. Pour in water, and turn chicken legs over. Cover, and cook until the chicken meat is no longer pink inside and the juices run clear, 15 to 20 more minutes.
- Drizzle the chicken with the remaining honey-curry mixture, bring to a boil, and spoon the pan drippings over the chicken to serve.
Nutritional Facts
Per 4 servings
- Calories: 627
- Carbohydrate: 38g
- Fat: 36g
- Fiber: 1g
- Protein: 39g
- Sugar: 36g
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