You are here: Recipes It > Recipes > Main Dish

 Advertisements

Chickenlegs with Mango Chutney & Carott-Rice

18 oz Chickenlegs,allready cooked

Chutney: 1 Mango, fresh or

1/3 oz Mango ,canned

1 Onion

1 Piece of fresh Ingwer

1 tb Oil

2 oz Raisins

1 tb Sugar

3 tb Vinegar

1 tb Catsup

Pepper 1/2 ts Coriander

1/2 ts Kurcuma

Rice: 5 oz Rice

3 tb Coconut, shredded

3 1/2 oz Carotts

1/3 oz Butter

2 tb Sugar

1. Bake the precooked chickenlegs in 200 C oven untill they are brown. 2.

Peel the mango, remove stone and cut into small cubes. 3. Peel and chop onion finely. 4. Peel and chop ingwer finely. 5. Heat the oil and saute 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. 6. Simmer the rice in saltwater until done; keep warm 7. Put the coconut into a dry skillet and brown it. 8. Peel the carotts and cut into fine strips or grate them. 9. Heat the butter in skilett and fry the carotts shortly; add sugar and heat until sugar has become caramel. Stir all the time. 10.Add carotts and the coconut to the rice, mix and serve with the cold chicken and the cold mango. Good for hot summerdays. Out of "Freizeit revue" magazine. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120

 

Also see ...

 Advertisements
 CHICKEN DIVAN CASSEROLE
CHICKEN DIVAN CASSEROLE
PRUNE  CAKE
PRUNE CAKE
 Stir-Fried Beansprouts with Spring Onion   Recipe
Stir-Fried Beansprouts with Spring Onion Recipe
Candy Corn Brownie Pizza
Candy Corn Brownie Pizza
         

Permalink--> In : Recipes  -  Main Dish