So that you is perhaps preparing Chicken legs with boiled vegetables and fresh arugula recipes for your loved ones however this tips may be useful.
By no means prepare dinner these things in an Air Fryer
In the last few years, Air Fryers have turn into very popular in addition to a necessary kitchen equipment. Essentially an amped-up countertop convection oven, it is fairly steadily advisable by cooking specialists to prepare frozen meals, bake cookies, and even fry bacon, rooster and other meats. Air frying is healthier than frying in oil. It cuts calories by 70% to 80% and has quite a bit much less fats. This cooking technique might also reduce down on among the different dangerous results of oil frying.
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We hope you got benefit from reading it, now let’s go back to chicken legs with boiled vegetables and fresh arugula recipe. 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 cook Chicken legs with boiled vegetables and fresh arugula:
- Use 2 chicken legs boiled and filleted
- Use 1/2 cup water
- Get 1 tbsp olive oil
- Provide 1/4 coarsely cut head of cabbage
- Take 6 lettuce leaves
- Take 3 leeks
- You need 4 zucchinis
- Use 3 spring onions
- Prepare 1 dry onion
- Prepare 1/2 green pepper
- You need 1 handful fresh arugula
- You need juice of 1/2 lemon
- Prepare curry powder, ginger, cumin powder, saffron, a little nutmeg, salt, pepper
- Provide For the sauce
- Get juice of 1/2 a lemon
- Prepare 1 tsp Dijon mustard
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.
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