Chickenlegs With Mango Chutney And Carott
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Chickenlegs With Mango Chutney And Carott
  Mango    Chutney  
Last updated 6/12/2012 1:14:17 AM. Recipe ID 43093. Report a problem with this recipe.
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      Title: Chickenlegs with mango chutney and carott
 Categories: Cyberealm, Main dish, Ethnic
      Yield: 2 Servings
 
     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
  
  File




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Recipe ID 43093 (Apr 03, 2005)

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