34 Ratings
  • 5 Rating Star 15
  • 4 Rating Star 14
  • 2 Rating Star 2
  • 3 Rating Star 2
  • 1 Rating Star 1

A quick recipe that's both tasty and easy to make. Serve over rice.

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Ingredients

Directions

  • 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.

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  • 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.

Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

627.17 calories; 38.67 g protein; 37.75 g carbohydrates; 36.2 g fat; 150.58 mg cholesterol; 626.48 mg sodium.Full Nutrition


Reviews (22)

Read All Reviews

Most helpful positive review

12/14/2011
This was fantastic! The sauce only took 5 minutes to make and I actually marinated the chicken in it for about an hour in the fridge. When cooking the chicken you basically cant leave it and I would suggest turning the heat down when you leave it to simmer. To make the rice a little tastier I added curry and pepper to it and then when it was cooked I threw in some peas and scrambled egg- delicious! Overall very tasty juicy easy to make and it didn't make a lot of dishes so I will definitely do this one again!!
(13)

Most helpful critical review

05/25/2011
I think the poster of this recipe might need to review some of the details especially on time. This turned out awful and burnt! I know the tendency is to blame the cook but I use timers in all my cooking and did so for this one. Clearly there is a problem somewhere after the first 8 minutes. The other side of my chicken was burnt well before 12 minutes after turning it. (And yes I added water and poked the holes before) If the recipe is followed as it is written it is not edible. I had to edit this a couple of times because I was quite grouchy after attempting this recipe. All this recipe yielded was an irritated husband an irritated wife a messy kitchen and a hungry household. Save your time frustration and the mess!!
(10)
34 Ratings
  • 5 Rating Star 15
  • 4 Rating Star 14
  • 2 Rating Star 2
  • 3 Rating Star 2
  • 1 Rating Star 1
12/14/2011
This was fantastic! The sauce only took 5 minutes to make and I actually marinated the chicken in it for about an hour in the fridge. When cooking the chicken you basically cant leave it and I would suggest turning the heat down when you leave it to simmer. To make the rice a little tastier I added curry and pepper to it and then when it was cooked I threw in some peas and scrambled egg- delicious! Overall very tasty juicy easy to make and it didn't make a lot of dishes so I will definitely do this one again!!
(13)
05/25/2011
I think the poster of this recipe might need to review some of the details especially on time. This turned out awful and burnt! I know the tendency is to blame the cook but I use timers in all my cooking and did so for this one. Clearly there is a problem somewhere after the first 8 minutes. The other side of my chicken was burnt well before 12 minutes after turning it. (And yes I added water and poked the holes before) If the recipe is followed as it is written it is not edible. I had to edit this a couple of times because I was quite grouchy after attempting this recipe. All this recipe yielded was an irritated husband an irritated wife a messy kitchen and a hungry household. Save your time frustration and the mess!!
(10)
08/27/2011
Family loved this. Just have to watch chicken & keep turning/stirring because it's a sugar base so it'll burn quick if you leave it.
(9)
10/15/2012
We love this recipe! Turns out great every time - - the last few times we made this one we used it as a wing recipe - bake the wings (on a pizza stone if you have it) in a preheated 375deg oven for 10min each side. Transfer the wings to the honey mixture and bake again in the oven. Depending on your oven bake for another 10min each side. The wings come out crispy and delicious!
(7)
02/27/2012
I really like the taste - very yummy! Husband raved! Did it exactly as shown. I had no problem with any burning. I used a baggie to coat the chicken instead of a bowl. My only comment is that there is a lot of fat. I think next time I will put the extra sauce in my measuring cup that skims the fat off. I may remove the skin on the chicken too.
(6)
11/17/2011
Just made this for me and the roomates absolutely delish had no problem with the burning i did follow the advise of the previous review and made sure to not let it just 'sit' came out fine. i did find that the original honey mix was not as viscous as i normally like so i added 1-1.5 tablespoons of olive oil to it and the over all cook time was more like 25-30 minuets. Served with jasmine rice and steamed broccoli. Great recipe!
(5)
12/31/2014
Love this! Made it my own though...didn't have dry mustard powder nor applesauce...so used dijon mustard and added some cinnamon..also added oregano Italian seasoning and cayenne pepper...and mix teriyaki sauce with the soy sauce. I'm 19 love to cook my little brother loved it and he is picky.
(4)
05/03/2012
This dish is not accurate not cool luckily i'm a good Cook I had to improvise a little to offset the flavors n burning which mine did not do...
(3)
04/23/2012
I had a few issues with this one. First I would have preferred more of the sauce. I barely had enough to coat the 4 leg quarters. Next time I'll double that part of it. The next issue was that mine also burnt. However my stove runs on the hot side. So I'll take the hit for that one. I also found that it was on the greasy side. So I'll cut back on the butter and oil. I will remake this recipe though. Even "blackened" it was pretty tasty.
(2)