Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, chicken legs with boiled vegetables and fresh arugula. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Chicken legs with boiled vegetables and fresh arugula is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Chicken legs with boiled vegetables and fresh arugula is something that I have loved my whole life.
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To get started with this particular recipe, we must prepare a few ingredients. You can cook chicken legs with boiled vegetables and fresh arugula using 16 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Chicken legs with boiled vegetables and fresh arugula:
- Prepare 2 chicken legs boiled and filleted
- Prepare 1/2 cup water
- Take 1 tbsp olive oil
- Prepare 1/4 coarsely cut head of cabbage
- Take 6 lettuce leaves
- Make ready 3 leeks
- Prepare 4 zucchinis
- Take 3 spring onions
- Prepare 1 dry onion
- Get 1/2 green pepper
- Prepare 1 handful fresh arugula
- Get juice of 1/2 lemon
- Take curry powder, ginger, cumin powder, saffron, a little nutmeg, salt, pepper
- Get For the sauce
- Make ready juice of 1/2 a lemon
- Prepare 1 tsp Dijon mustard
Grilled chicken drumsticks on white background. Baked chicken legs Smoky barbecued chicken wings Barbecued Chicken with Sauce and Spices Barbecued Ribs, Chicken and Zucchini. Place the Arugula Salad in a very large, shallow serving platter. Carve the chicken thickly (see note) and place it on top of the salad.
Steps to make Chicken legs with boiled vegetables and fresh arugula:
- Boil the chicken in salted water, then fillet it and set it aside.
- Wash all the vegetables well. Finely chop the onions (both the spring onions and the dry one) and the leeks and then sauté them in 1 tbsp of oil for about 5 minutes, stirring constantly.
- Add the coarsely cut cabbage, the lettuce leaves quartered, the zucchinis in thick round slices, the pepper in small pieces. Add half a cup of water (the vegetables let out lots of juices), the spices, the juice of 1/2 lemon and put the lid on the pot.
- Boil for about 30 minutes over medium heat until the vegetables are tender (checking from time to time to make sure that the pot has enough liquid so that the vegetables don't stick to the bottom).
- When the vegetables are done (there shouldn't be too much liquid at this point) place the quantity that you desire on a plate and make a well in the middle where you will place the fresh arugula and the chicken on top of that. Pour the sauce (that you have already prepared by mixing the Dijon mustard with the juice of 1/2 a lemon until they are combined) over the chicken.
- Sprinkle with a little freshly ground pepper and serve.
Place the Arugula Salad in a very large, shallow serving platter. Carve the chicken thickly (see note) and place it on top of the salad. Spoon the pan juices over the chicken, sprinkle it To carve, cut off the legs and cut between the thigh and the leg. For the breasts, cut the wings off, remove each breast. Get latest info on Fresh Chicken Leg, suppliers, manufacturers, wholesalers, traders, wholesale suppliers with Fresh Chicken Leg prices for buying.
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