Chickenlegs with Mango Chutney And Carott-Rice

45 minutes Prep: 20 minutes Cook: 25 minutes

741 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

18	ounces	chicken legs	cooked
1	x	chutney
3	cups	rice	with carrots

Directions

Bake the precooked chicken legs.

Peel the mango, remove stone and cut into small cubes.

Peel and chop onion finely.

Peel and chop finely. Heat the oil and sauté 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.

Simmer the rice in saltwater until done; keep warm.

Put the coconut into a dry skillet and brown it.

Peel the carotts and cut into fine strips or grate them.

Heat the butter in skilett and fry the carotts shortly; add sugar and heat.

Stir all the time.

Add carotts and the coconut to the rice, mix and serve with the cold chicken and the cold mango.

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Nutrition Facts

Serving Size 265g

Amount per Serving

Calories 741 20% of calories from fat

	% Daily Value*
Total Fat 16.0g	25%
Saturated Fat 5.0g	23%
Trans Fat 0.0g
Cholesterol 105mg	35%
Sodium 106mg	4%
Total Carbohydrate 111.0g	37%
Dietary Fiber 2.0g	7%
Sugars 0.0g
Protein 33.0g	66%

Vitamin A	3%		Vitamin C	5%
Calcium	5%		Iron	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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