Oven Roasted Chicken legs served with saffron cooked semolina, butter tossed vegetables

semolina chicken


2 chicken legs with skin

1 tsp. mustard

2 tsp. fresh thyme leaves

1 ½ tbsp. garlic, minced

Olive oil for marination and cooking

2 tbsp. semolina

1 cup milk

1 pinch saffron

1 tbsp. parsley chopped

1 tbsp. butter

120 gms. Assorted vegetables (green beans, broccoli, zucchini, tricolor bellpeppers), cut into fancy shapes and blanched

Steak sauce to serve with

Salt to taste

Black pepper to taste


  1. Marinate chicken with ½ tbsp. garlic, mustard, thyme, salt pepper and olive oil. Keep aside.
  2. Now in a hot nonstick pan take ½ tbsp. butter and ½ tbsp. garlic, stir until becomes light brown. Add semolina and cook for 1 minute. Now keep on adding milk in it and simultaneously stir the semolina with a whisk. Don’t let it stick to the bottom. Add salt and pepper and adjust seasoning. Add some chopped parsley, saffron and mix. Once it becomes thick, take a nonstick tray and spread the whole semolina mixture in it and keep refrigerated for 1 hour. After 1 hour once its set, cut it into desired shape and grill it.
  3. For butter tossed vegetables, in a hot pan add ½ tbsp. butter and add garlic. Stir until it becomes light brown. Add vegetables and sauté for 3-4 minutes. Adjust seasoning.
  4. Now in a very hot nonstick pan grease oil and place chicken on it and cook for 2 minutes. Turn around and cook for another 2 minutes. Place chicken in a baking tray and put inside a 180 degrees centigrade preheated oven for 6 minutes.
  5. Meanwhile heat all the accompaniments.
  6. Now in a plate arrange semolina cakes and vegetables nicely. Place chicken on semolina cakes and pour hot steak sauce over it. Garnish with chopped parsley and serve immediately.


News Reporter

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