- 1 kg skinned chicken drumsticks
- 2 tablespoons Olive oil
- 3 cloves Garlic, crushed
- 1½ tablespoons mustard
- 1 teaspoon dried rosemary
- 1 teaspoon ground dried thyme
- 1 teaspoon dried basil
- 1 tablespoon lemon juice
- 2 cups water or 500 ml
- 2 teaspoons corn flour
- 2 cubes MAGGI Less Salt Chicken Stock
- 1 large carrot or 150 g, cut into thick slices
- 150 g broccoli, cut into florets
- 150 g cauliflower, cut into florets
Chicken with Mustard and Herbs
INGREDIENTS
Chicken with Mustard and Herbs with
Chicken with Mustard and Herbs with 
- 1 kg skinned chicken drumsticks
- 2 tablespoons Olive oil
- 3 cloves Garlic, crushed
- 1½ tablespoons mustard
- 1 teaspoon dried rosemary
- 1 teaspoon ground dried thyme
- 1 teaspoon dried basil
- 1 tablespoon lemon juice
- 2 cups water or 500 ml
- 2 teaspoons corn flour
- 2 cubes MAGGI Less Salt Chicken Stock
- 1 large carrot or 150 g, cut into thick slices
- 150 g broccoli, cut into florets
- 150 g cauliflower, cut into florets
NUTRITIONAL INFORMATION
Chicken with Mustard and Herbs with
Chicken with Mustard and Herbs with
- Energy 371 (Kcal)
- Protein 39 (g)
- Carbohydrate 13 (g)
- Total Fat 18 (g)
HOW TO PREPARE
Chicken with Mustard and Herbs with
Chicken with Mustard and Herbs with
1
Combine chicken, olive oil, garlic, mustard, dried herbs and lemon juice in a large bowl. Mix well then cover and marinade in fridge for 2 hours.
2
Heat a large nonstick saucepan. Add and cook chicken pieces over medium high heat for 6-8 minutes or until golden brown.
3
Combine water and corn flour and add to the chicken. Add the MAGGI Less Salt Chicken Stock cubes, bring to boil and cook for 15- 20 minutes or until chicken is completely cooked.
4
Cook the vegetables in boiling water for 3-4 minutes and drain.
5
Serve chicken pieces with sauce and boiled vegetables.
REVIEWS
Chicken with Mustard and Herbs with
