SUBSCRIBE: http://bit.ly/1mk8ehMWEBSITE: http://www.byrontalbott.com BUSINESS INQUIRY:
[email protected]MAILING ADDRESS: 18653 Ventura Blvd., #655, Tarzana, CA 91356TWITTER: http://www.Twitter.com/ByronTalbottINSTAGRAM: http://followgram.me/byrontalbottFACEBOOK: http://www.facebook.com/botalbottBLOG: http://www.fromayoungchef.blogspot.comTHE TALBOTT VLOGS: http://www.youtube.com/racheltalbottKITCHEN EQUIPMENT:Induction Stove Top: http://amzn.to/1kZnP7fLong Kitchen 'Tweezers':http://amzn.to/1hIB2vxSmall Baking Tray: http://amzn.to/1oKlyMgINGRDEIENTS:2 Chicken Legs1 tsp curry powder1 tsp smoked paprika1 tsp chili powder1 zested lemon (Reserve juice)1 tbsp olive oilsalt & pepper to taste------------------------1 fennel bulb1 green pear2 branches of celery1/4 cup sliced scallions1 tbsp dijon mustard3 tbsp mayonaise1 tbsp curry powdersalt & pepper to taste