Chickenlegs with Mango Chutney And Carott-Rice
Yield
4 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 18 | ounces |
chicken legs
cooked |
|
| 1 | x |
chutney
|
* |
| 3 | cups |
rice
with carrots |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 520.2 | ml/g |
chicken legs
cooked |
|
| 1 | x |
chutney
|
* |
| 7.1E+2 | ml |
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.
Sauté 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.
