Chickenlegs with Mango Chutney & Carrot-Rice

Directions

Bake the precooked chickenlegs in 200 cup 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.

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 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.