Chicken Legs With Carrots And Cauliflower Recipes

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CHICKEN LEGS WITH CARROTS AND CAULIFLOWER



Chicken Legs with Carrots and Cauliflower image

Roasting is a great way to get a rich taste without a lot of fuss. The intense heat concentrates flavors and helps foods brown, crisp, and caramelize.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h

Number Of Ingredients 7

1 pound (4 cups) carrots, peeled and cut into 1 1/2-to-2-inch chunks
1 pound cauliflower, cut into medium-size florets
1 1/2 teaspoons ground coriander
3/4 teaspoon ground cumin
Coarse salt and freshly ground pepper
4 whole chicken legs, skin-on (about 12 ounces each)
1 tablespoon fresh lemon juice

Steps:

  • Preheat oven to 475 degrees. In an 11-by-15-by-2 3/4-inch roasting pan, combine carrots, cauliflower, 1 teaspoon coriander, 1/2 teaspoon cumin, 3/4 teaspoon salt, and 1/2 teaspoon pepper; arrange around sides of pan.
  • Place chicken legs along center of pan, and sprinkle with remaining 1/2 teaspoon coriander and 1/4 teaspoon cumin; season generously with salt and pepper.
  • Roast, stirring vegetables once, until chicken is well browned and crispy and an instant-read thermometer inserted in a thigh (without touching bone) registers 180 degrees, 40 to 45 minutes. Transfer chicken to a platter, and let rest for 5 minutes.
  • Meanwhile, add lemon juice to pan; with a wooden spoon, stir and scrape up drippings, mixing with vegetables. Serve.

Nutrition Facts : Calories 373 g, Fat 13 g, Protein 44 g

STIR-FRIED CHICKEN WITH CAULIFLOWER AND CARROTS



Stir-Fried Chicken With Cauliflower and Carrots image

Another one from Diabetes Forecast. Serving size 1 cup; Vegetable Exchanges 2: Lean Meat Exchanges 3

Provided by TXOLDHAM

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

1 cup cauliflower floret
1 cup carrot, peeled, sliced diagoally
2 1/2 teaspoons peanut oil, divided or 2 1/2 teaspoons canola oil
2 garlic cloves, finely minced
2 teaspoons fresh ginger, peeled and grated
3 scallions, white part only, chopped
1 lb boneless skinless chicken breast
1/3 cup low-sodium low-fat chicken broth
1 tablespoon hoisin sauce
2 teaspoons soy sauce
1/2 teaspoon chili paste with garlic (optional)
2 teaspoons cornstarch or 2 teaspoons arrowroot
2 tablespoons unsalted dry roasted peanuts, coarsely chopped

Steps:

  • In a pot of boiling water add the cauliflower and carrots. Turn off the heat and let the vegetables stand for about 2 minutes. Drain and set aside.
  • Combine all the sauce ingredients and mix well to dissolve he cornstarch or arrowroot. Set aside.
  • In a large wok or heavy skillet, heat half the oil over high heat.
  • Swirl the oil around to coat the bottom of the pan. Add the garlic, ginger and scallions and stir-fry for 30 seconds. Add the chicken and continue to stir-fry for 4 or 5 minutes or until chicken is cooked through.
  • Add the cauliflower and carrots and continue to stir-fry for 2 to 3 minutes to coat the vegetables with the garlic mixture.
  • Give the sauce another quick stir and add to the pan. Cook for 1 to 2 minutes until sauce coats everything and is slightly thickened.
  • Garnish with peanuts and serve.

Nutrition Facts : Calories 215, Fat 6.7, SaturatedFat 1.2, Cholesterol 66, Sodium 335.2, Carbohydrate 9.7, Fiber 2.3, Sugar 3.3, Protein 28.5

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