Chickenlegs with Mango Chutney & Carrot-Rice

Name: Chickenlegs with Mango Chutney and Carrot-Rice
Cook time: P1H
Total time: P1H30M
Yield: 2
Cuisine: Regional Cuisine
Ingredients: chicken legs; mangos; onions; ginger; vegetable oil; raisins, seedless; sugar; vinegar; ketchup; black pepper; coriander; kurcuma; rice; coconut; carrots; butter; sugar

Yield

2 servings

Prep

20 min

Cook

60 min

Ready

90 min

Trans-fat Free, High Fiber

Ingredients

Amount	Measure	Ingredient	Features
18	ounces	chicken legs cooked
Chutney
1	each	mangos fresh
1	each	onions
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	*
½	teaspoon	coriander
½	teaspoon	kurcuma	*
Rice
5	ounces	rice
3	tablespoons	coconut shredded	*
3 ½	ounces	carrots
⅓	ounce	butter
2	tablespoons	sugar

Ingredients

Amount	Measure	Ingredient	Features
520.2	ml/g	chicken legs cooked

Chutney
1	each	mangos fresh
1	each	onions
1	Piece	ginger fresh	*
15	ml	vegetable oil
57.8	ml/g	raisins, seedless
15	ml	sugar
45	ml	vinegar
15	ml	ketchup
1	x	black pepper	*
2.5	ml	coriander
2.5	ml	kurcuma	*

Rice
144.5	ml/g	rice
45	ml	coconut shredded	*
101.2	ml/g	carrots
9.6	ml/g	butter
3E+1	ml	sugar

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.