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Ingredients 14 items

  • 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

How to prepare

  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.

Nutritional informations

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