Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to make a special dish, chicken legs with boiled vegetables and fresh arugula. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Chicken legs with boiled vegetables and fresh arugula is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Chicken legs with boiled vegetables and fresh arugula is something that I’ve loved my entire life.
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To get started with this particular recipe, we have to prepare a few components. You can cook chicken legs with boiled vegetables and fresh arugula using 16 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Chicken legs with boiled vegetables and fresh arugula:
- Take 2 chicken legs boiled and filleted
- Take 1/2 cup water
- Get 1 tbsp olive oil
- Take 1/4 coarsely cut head of cabbage
- Get 6 lettuce leaves
- Get 3 leeks
- Take 4 zucchinis
- Get 3 spring onions
- Get 1 dry onion
- Prepare 1/2 green pepper
- Take 1 handful fresh arugula
- Make ready juice of 1/2 lemon
- Prepare curry powder, ginger, cumin powder, saffron, a little nutmeg, salt, pepper
- Prepare For the sauce
- Prepare juice of 1/2 a lemon
- Make ready 1 tsp Dijon mustard
You only need to add a few vegetables and seasonings plus salt and pepper. You can boil a chicken leg quarter and make it into a stew. Chicken strips coated in a creamy tandoori sauce and quickly pan-fried are a zesty topping for these flatbread pizzas with red onions, more creamy topping, and fresh arugula and cilantro. Add chicken, pork, or stew meat if desired.
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.
These are the most amazing Instant Pot chicken legs! If you love easy pressure cooker dinners but looking for something new your kids will love this too. I have two Instant Pot chicken legs sauce options below you can try, we liked both and just rotate between Best Air Fryer Vegetable Recipes. Baked Chicken Milanese is made with breaded chicken cutlets, baked in the oven topped with arugula, tomatoes and balsamic. Baked Chicken Milanese with Arugula Salad and Tomatoes.
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