The dish in the appears to be a well-balanced, colorful plate featuring:
- Grilled or Baked Chicken Leg (Quarter) – Nicely caramelized, likely marinated or seasoned before cooking.
- Coleslaw – A creamy mix of cabbage, carrots, cucumber, and tomato.
- Steamed or Boiled Sliced Potatoes – Mildly seasoned.
- Stir-fried Vegetables – Including broccoli, red bell peppers, and onions.
Here’s a breakdown of the recipe components for this dish:
1. Grilled or Baked Chicken Leg Quarters
- 2 chicken leg quarters
- 2 tbsp vegetable oil
- 1 tbsp soy sauce
- 1 tbsp ketchup or BBQ sauce
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp thyme
- Salt and pepper to taste
- Mix all seasonings and sauces into a marinade.
- Coat chicken with marinade and let sit for 2 hours or overnight.
- Grill or bake at 400°F (200°C) for 35–45 minutes, turning halfway, until well browned and cooked through.
2. Creamy Coleslaw
- 1 cup shredded cabbage
- ½ cup shredded carrots
- ½ cucumber, thinly sliced or chopped
- 1 small tomato, chopped
- ¼ cup mayonnaise
- 1 tsp vinegar or lemon juice
- Salt and pepper to taste
- Combine vegetables in a bowl.
- Mix mayo, vinegar, salt, and pepper in a small bowl.
- Toss everything together and chill before serving.
3. Boiled or Steamed Potatoes
- 2 medium potatoes, peeled and thinly sliced
- Salt to taste
- Boil or steam potato slices until fork-tender (8–10 minutes).
- Drain and lightly season with salt or a dash of butter if preferred.
4. Stir-Fried Vegetables
- ½ cup broccoli florets
- ½ red bell pepper, sliced
- ¼ onion, sliced
- 1 tbsp vegetable oil
- 1 garlic clove, minced
- Salt and pepper to taste
- Heat oil in a pan, sauté garlic and onions for 1 minute.
- Add broccoli and bell peppers; stir-fry until tender-crisp (3–5 minutes).
- Season lightly with salt and pepper.
