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  Recipe Home » Main Course » Chickenlegs With Mango Chutney & Carott-Rice
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  Chickenlegs With Mango Chutney & Carott-Rice
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 187
Ingredients:
18 oz Chickenlegs,allready cooked
Chutney:
1 Mango, fresh or
1/3 oz Mango ,canned
1 Onion
1 Piece of fresh Ingwer
1 tbsp Oil
2 oz Raisins
1 tbsp Sugar
3 tbsp Vinegar
1 tbsp Catsup
Pepper
1/2 tsp Coriander
1/2 tsp Kurcuma
Rice:
5 oz Rice
3 tbsp Coconut, shredded
3 1/2 oz Carotts
1/3 oz Butter
2 tbsp Sugar
Instructions:
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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