6 chicken legs
6 chicken thighs
4 teaspoons good quality curry spice
salt and pepper to taste
1 medium sized onion (diced)
1 teaspoon chopped garlic
1/2 cup honey
1/2 cup prepared mustard
2 cups homemade chicken stock or 2 cans low salt chicken broth
2 tablespoons butter
1/3 cup vegetable oil
In a cast iron skillet, place butter and oil, and heat skillet on medium high heat.
In a bowl, season chicken with curry spice, salt and pepper.
Can also use Lawry’s® seasoned salt, garlic salt, and creole spice for extra flavor.
Add chicken to the skillet and pan fry till golden on both sides.
Remove chicken from the skillet, add onions then garlic, and cook till onions turn soft.
Pour off the remaining oil, add chicken stock, mustard, honey, bring to a boil, add chicken back to skillet.
Place in a 350 degrees F oven and bake till chicken is done.