> 2 lbs chicken leg quarters
> 2 medium red onion
> 1 apple
> 6 tbsp olive oil
> 3 tbsp mustard
> 1 (12 oz) bag Brussels sprouts, halved
> 1 clove garlic
> 1 tbsp curry powder
> 3 green onions, sliced
Preheat the oven to 350°F. Season the chicken with a salt (in moderation) and pepper. Peel the red onions and cut each into 8 wedges. Quarter and core the unpeeled apple and slice thinly, set aside.
Heat 4 tbsp oil in a large ovenproof pan. Sauté chicken over medium-high heat for 6 min., or until browned, turning once. Add the onions, mustard and ¼ cup water and cook for 1 min. Cover the pan, place in the center of the oven and bake for 20 min. Add the apple slices and stir. Bake, covered, for a further 25 min. or until chicken, onions and apples are tender.
Cook the sprouts in boiling salted water about 8 min. or until al dente. Drain. Heat the remaining oil in a skillet and sauté the garlic and curry, 1 min. Add the Brussels sprouts and green onions and stir-fry for 2 min.
Remove the chicken from the oven and divide among 4 plates. Serve with the Brussels sprouts.