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16 ingredients, 6 steps, cooking Chicken legs with boiled vegetables and fresh arugula

Good Evening mother, at this time you get cook recipe Chicken legs with boiled vegetables and fresh arugula with 16 ingredients and 6 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 16 ingredients and 6 stages of easy cooking Chicken legs with boiled vegetables and fresh arugula.

Ingredients all Chicken legs with boiled vegetables and fresh arugula

1. You need 2 : chicken legs boiled and filleted.
2. It’s 1/2 cup : water.
3. It’s 1 tbsp : olive oil.
4. It’s 1/4 : coarsely cut head of cabbage.
5. You need 6 : lettuce leaves.
6. It’s 3 : leeks.
7. It’s 4 : zucchinis.
8. Prepare 3 : spring onions.
9. Prepare 1 : dry onion.
10. You need 1/2 : green pepper.
11. Prepare 1 handful : fresh arugula.
12. Prepare : juice of 1/2 lemon.
13. You need : curry powder, ginger, cumin powder, saffron, a little nutmeg, salt, pepper.
14. Prepare : For the sauce.
15. It’s : juice of 1/2 a lemon.
16. Prepare 1 tsp : Dijon mustard.

If all cooking materials Chicken legs with boiled vegetables and fresh arugula it’s ready, We’re going into the cooking stage. Below is how to preparing with without fail.

Step by Step Cooking Chicken legs with boiled vegetables and fresh arugula

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 don't stick to the bottom).
   
5. 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.
   
6. Sprinkle with a little freshly ground pepper and serve.
   
7. Finish and Enjoy.

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