Chickenlegs With Mango Chutney & Carrot-Rice Recipe - Cooking Index
Chickenlegs With Mango Chutney & Carrot-Rice Recipe - Cooking Index
| 18 oz | 511g | Chicken legs - cooked |
| Chutney | ||
| 1 | Mango - fresh or | |
| 1/3 oz | 9.5g | Mango - canned |
| 1 | Onion | |
| 1 | Fresh ingwer | |
| 1 tablespoon | 15ml | Oil |
| 2 oz | 56g | Raisins |
| 1 tablespoon | 15ml | Sugar |
| 3 tablespoons | 45ml | Vinegar |
| 1 tablespoon | 15ml | Catsup |
| Pepper | ||
| 1/2 teaspoon | 2.5ml | Coriander |
| 1/2 teaspoon | 2.5ml | Kurcuma |
| Rice | ||
| 5 oz | 142g | Rice |
| 3 tablespoons | 45ml | Coconut - shredded |
| 3 1/2 oz | 99g | Carotts |
| 1/3 oz | 9.5g | Butter |
| 2 tablespoons | 30ml | Sugar |
1. Bake the precooked chicken legs in 200 C oven untill they are brown.
2. Peel the mango, remove stone and cut into small cubes.
3. Peel and chop onion finely.
4. Peel and chop ingwer finely.
5. Heat the oil and saute the onion; add the mango and ingwer. saute a minute more. Add the rest and let it simmer 30 minutes. Let it cool and season as hot as you like.
6. Simmer the rice in saltwater until done; keep warm
7. Put the coconut into a dry skillet and brown it.
8. Peel the carrots and cut into fine strips or grate them.
9. Heat the butter in skillet and fry the carrots shortly; add sugar and heat until sugar has become caramel. Stir all the time.
10.Add carrots and the coconut to the rice, mix and serve with the cold chicken and the cold mango. Good for hot summer days.
Out of "Freizeit revue" magazine.
Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120
Source:
Amy Lampert
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