Mediterranean Lemon Rosemary Chicken Legs & Rice
Ingredients:
garlic - 4 cloves
rosemary - leaves of 2 stems/sprigs
olive oil - 1/4 cup
chicken legs (skin on) - 4
butter (unsalted) - 4 tbsp
vegetable broth (low sodium) - 1 1/4 cup
honey - 2 tbsp
Dijon mustard - 2 tbsp
lemon juice - 1 1/2 tbsp (=half a medium lemon)
thyme - 1/2 tsp
smoked paprika - 1/2 tsp
salt - 1/4 tsp
black pepper (to taste)
Steps:
1. Chop 4 cloves of garlic and leaves of 2 stems/sprigs of rosemary.
2. Add 1/4 cup of olive oil to the frying pan (medium heat).
3. Fry 4 chicken legs skin down for 3-4 minutes.
4. Flip it and fry it for 2-3 minutes.
5. Remove fried chicken legs.
6. Melt 4 tablespoons of unsalted butter.
7. Add chopped garlic and simmer for 1 minute (medium heat).
8. Add 1 1/4 cup of vegetable broth (low sodium), 2 tablespoons of honey and Dijon mustard, juice of half a medium lemon, chopped leaves of 2 stems/sprigs of rosemary, 1/2 teaspoon of thyme and smoked paprika, 1/4 teaspoon of salt, and black pepper (to taste).
9. Stir until ingredients are evenly distributed. Bring to a boil. Return the chicken legs. Place it skin down.
10. Reduce heat to medium low. Simmer for 20 minutes (lid on).
11. Flip the chicken legs and simmer for 15 minutes (lid off).
12. Serve with steamed plain rice. Pour the sauce of the Lemon Rosemary Chicken Legs on the rice.
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6 окт 2024
