Ingredients
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2 lbs chicken leg quarters
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2 medium red onion
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1 apple
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6 tbsp olive oil
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3 tbsp mustard
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1 (12 oz) bag Brussels sprouts, halved
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1 clove garlic
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1 tbsp curry powder
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3 green onions, sliced
Steps
1
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.
2
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.
3
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.
4
Remove the chicken from the oven and divide among 4 plates. Serve with the Brussels sprouts.
