INGREDIENTS

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

  • Energy 371 (Kcal)
  • Protein 39 (g)
  • Carbohydrate 13 (g)
  • Total Fat 18 (g)
HOW TO PREPARE

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

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