Chickenlegs With Mango Chutney& Carott-Rice

* Exported from MasterCook *

CHICKENLEGS WITH MANGO CHUTNEY & CAROTT-RICE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main Dish Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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



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