Chickenlegs with Mango Chutney and Carrot-Rice

90 minutes Prep: 20 minutes Cook: 60 minutes

1278 calories per serving view nutrition facts

2 servings suggest servings

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Ingredients

18	ounces	chicken legs	cooked

Chutney
1	each	mango	fresh
1	each	onion
1	Piece	ginger	fresh
1	tablespoon	vegetable oil
2	ounces	raisins, seedless
1	tablespoon	sugar
3	tablespoons	vinegar
1	tablespoon	ketchup
1	x	black pepper
1/2	teaspoon	coriander
1/2	teaspoon	kurcuma

Rice
5	ounces	rice
3	tablespoons	coconut	shredded
3 1/2	ounces	carrots
1/3	ounce	butter
2	tablespoons	sugar

Directions

Bake the precooked chickenlegs in 200 C oven until they are brown.

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

Peel and chop onion finely.

Peel and chop ginger finely.

Heat the oil and sauté the onion; add the mango and ginger.

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 carrots and cut into fine strips or grate them.

Heat the butter in skillet and fry the carrots shortly; add sugar and heat until sugar 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 570g

Amount per Serving

Calories 1278 48% of calories from fat

	% Daily Value*
Total Fat 68.0g	105%
Saturated Fat 36.0g	180%
Trans Fat 0.0g
Cholesterol 219mg	73%
Sodium 353mg	15%
Total Carbohydrate 116.0g	39%
Dietary Fiber 12.0g	48%
Sugars 53.0g
Protein 55.0g	110%

Vitamin A	114%		Vitamin C	71%
Calcium	10%		Iron	29%

* 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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