This hearty and colorful meal features a juicy oven baked chicken leg glazed with a rich sauce, served alongside fluffy white rice topped with savory tomato onion gravy, creamy coleslaw, sweet pumpkin cubes, and tangy beetroot salad. It is a comforting, well-balanced dish perfect for family lunches or special Sunday dinners.
Ingredients
4 large chicken legs (thigh and drumstick attached)
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon onion powder
1 cup barbecue sauce
2 tablespoons honey
1 tablespoon soy sauce
2 cups long grain white rice
4 cups water
1 teaspoon salt (for rice)
1 tablespoon vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup crushed tomatoes
1 tablespoon tomato paste
1 teaspoon curry powder
2 cups green cabbage, finely shredded
1/2 cup carrots, grated
1/2 cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon sugar
2 cups pumpkin, peeled and cubed
1 tablespoon butter
1 cup cooked beetroot, sliced
1 tablespoon vinegar
1 teaspoon sugar (for beetroot)
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