Chickenlegs With Mango Chutney And Carott Recipe
Servings: 2
Ingredients
- 18 ounce Chickenlegs,allready cooked
- 1 x Mango, fresh or possibly
- 1/3 ounce Mango ,canned
- 1 x Onion
- 1 piece of fresh Ingwer
- 1 Tbsp. Oil
- 2 ounce Raisins
- 1 Tbsp. Sugar
- 3 Tbsp. Vinegar
- 1 Tbsp. Catsup Pepper
- 1/2 tsp Coriander
- 1/2 tsp Kurcuma
- 5 ounce Rice
- 3 Tbsp. Coconut, shredded
- 3 1/2 ounce Carotts
- 1/3 ounce Butter
- 2 Tbsp. Sugar
Directions
- 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/fry the onion; add in the mango and ingwer.Saute/fry aminute more.Add in the rest and let it simmer 30 min. Let it cold and season as warm as you like.
- 6. Simmer the rice in saltwater till done; keep hot
- 7. Put the coconut into a dry skillet and brown it.
- 8. Peel the carotts and cut into fine strips or possibly grate them.
- 9. Heat the butter in skilett and fry the carotts shortly; add in sugar and heat till sugar has become caramel. Stir all the time. 10.Add in carotts and the coconut to the rice, mix and serve with the cool chicken and the cool mango. Good for warm summerdays.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 280g | |
| Recipe makes 2 servings | |
| Calories 599 | |
| Calories from Fat 113 | 19% |
| Total Fat 12.87g | 16% |
| Saturated Fat 4.31g | 17% |
| Trans Fat 0.18g | |
| Cholesterol 10mg | 3% |
| Sodium 39mg | 2% |
| Potassium 520mg | 15% |
| Total Carbs 116.38g | 31% |
| Dietary Fiber 4.7g | 16% |
| Sugars 49.23g | 33% |
| Protein 7.07g | 11% |
