This comforting plate brings together juicy oven-roasted chicken, creamy herb coleslaw, fragrant veggie rice, and a hearty stew of carrots and potatoes. Each element is simple to prepare yet packed with flavor, resulting in a balanced and satisfying meal perfect for lunch or dinner.

Ingredients

For the Roasted Chicken Leg

  • 1 whole chicken leg (thigh + drumstick)
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • ½ tsp black pepper
  • ½ tsp dried thyme
  • ½ tsp salt
  • 1 tsp lemon juice

For the Creamy Coleslaw

  • 1 cup shredded cabbage
  • 2 tbsp mayonnaise
  • 1 tbsp yogurt (optional for lightness)
  • ½ tsp sugar
  • ½ tsp lemon juice
  • Salt & pepper to taste
  • 1 tbsp chopped parsley

For the Veggie Rice (Yellow Mix)

  • 1 cup finely diced veggies (carrot, bell pepper, corn)
  • 1 cup cooked white rice (or cauliflower rice)
  • 1 tbsp butter
  • ¼ tsp turmeric (for yellow color)
  • Salt & pepper to taste

For the Stewed Vegetables

  • 1 cup potatoes, halved
  • ½ cup carrots, thick-cut
  • ½ cup small meat chunks (optional — beef/chicken — or skip for veg)
  • 1 tbsp oil
  • ½ onion chopped
  • 1 cup broth or water
  • ½ tsp cumin
  • ½ tsp paprika
  • Salt & pepper
  • Fresh parsley for garnish

Instructions

1. Prepare the Roasted Chicken

  1. Preheat oven to 200°C / 400°F.
  2. Mix olive oil, paprika, garlic powder, salt, pepper, thyme, and lemon juice.
  3. Rub this marinade all over the chicken leg.
  4. Bake for 35–40 minutes, flipping halfway, until golden and cooked through.
  5. Rest for a few minutes before plating.

2. Make the Creamy Coleslaw

  1. Combine cabbage, mayonnaise, yogurt, lemon juice, sugar, parsley, salt, and pepper.
  2. Mix well and chill for 10 minutes to blend flavors.

3. Cook the Veggie Rice

  1. Heat butter in a pan.
  2. Add diced veggies and sauté for 3–4 minutes.
  3. Add cooked rice and turmeric.
  4. Season with salt and pepper.
  5. Toss until everything is warm and evenly yellow.

4. Prepare the Stewed Veggies

  1. Heat oil in a pot and sauté onions for 1 minute.
  2. Add potatoes, carrots, and meat (if using).
  3. Add cumin, paprika, salt, and pepper.
  4. Pour broth and simmer for 20–25 minutes until soft and flavorful.
  5. Garnish with parsley.

5. Assemble the Plate

  • Place the roasted chicken leg on the plate.
  • Add a scoop of creamy coleslaw.
  • Add a generous serving of veggie rice.
  • Add warm stewed vegetables.
  • Garnish lightly with herbs.

Chef’s Tips

  • Brush chicken with butter in the last 5 minutes for extra shine.
  • Add raisins or pineapple to the slaw for sweetness.
  • Use basmati rice for fluffier veggie rice.
  • Add a splash of hot sauce to the stew for extra depth.
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