Recipe: Delicious Chicken legs with boiled vegetables and fresh arugula

Recipe: Delicious Chicken legs with boiled vegetables and fresh arugula Delicious, fresh and tasty.

Chicken legs with boiled vegetables and fresh arugula. Ninja Foodi Teriyaki Chicken Legs Mommy Hates Cooking. You need to make sure that they have a significant amount of space between them and do not intrude each other's space. Make sure you clean the chicken legs before you put them inside the utensil for boiling.

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You can have Chicken legs with boiled vegetables and fresh arugula using 16 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Chicken legs with boiled vegetables and fresh arugula

1. You need 2 of chicken legs boiled and filleted.

2. You need 1/2 cup of water.

3. Prepare 1 tbsp of olive oil.

4. You need 1/4 of coarsely cut head of cabbage.

5. Prepare 6 of lettuce leaves.

6. It’s 3 of leeks.

7. Prepare 4 of zucchinis.

8. You need 3 of spring onions.

9. You need 1 of dry onion.

10. You need 1/2 of green pepper.

11. It’s 1 handful of fresh arugula.

12. Prepare of juice of 1/2 lemon.

13. It’s of curry powder, ginger, cumin powder, saffron, a little nutmeg, salt, pepper.

14. You need of For the sauce.

15. You need of juice of 1/2 a lemon.

16. It’s 1 tsp of Dijon mustard.

To carve, cut off the legs and cut between the thigh and the leg.

For the breasts, cut the wings off, remove each breast in one large piece, and.

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Chicken legs with boiled vegetables and fresh arugula instructions

1. Boil the chicken in salted water, then fillet it and set it aside..

2. 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..

3. 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..

4. 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 dont stick to the bottom)..

5. When the vegetables are done (there shouldnt 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..

6. Sprinkle with a little freshly ground pepper and serve..

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