Chickenlegs with Mango Chutney & Carrot-Rice
Submitted by Robin0624
Crispy baked chicken legs served with homemade mango ginger chutney and toasted coconut carrot rice. A tropical-meets-comfort dinner with bold, layered spices.
YIELD
2 servingsPREP
20 minCOOK
60 minREADY
90 minThis is a plate that takes you somewhere warm.
Crispy-skinned chicken legs get paired with a from-scratch mango chutney simmered with fresh ginger, raisins, vinegar, and warm spices like coriander and turmeric.
The chutney is meant to be served cool alongside the hot chicken, and that contrast of temperature and flavor is what makes the whole thing sing.
On the side, fluffy rice gets tossed with butter-glazed carrots and toasted shredded coconut for a nutty, slightly sweet base that ties the whole plate together.
Kitchen Tips
- Toast the coconut in a dry skillet over medium heat, stirring constantly. It goes from golden to burnt in seconds, so stay close.
- Make the chutney a day ahead if you can. The flavors meld and deepen overnight in the fridge.
- Caramelize the carrots with a touch of sugar and butter until they just start to stick to the pan. That’s where the flavor hides.
Ingredients
Directions
Bake the precooked chickenlegs in 200 cup oven until they are brown.
Peel the mango, remove stone and cut into small cubes.
Peel and chop onion finely.
Peel and chop ginger finely.
Heat the oil and sauté the onion; add the mango and ginger.
Sauté a minute more.
Add the rest and let it simmer 30 minutes.
Let it cool and season as hot as you like.
Simmer the rice in saltwater until done; keep warm.
Put the coconut into a dry skillet and brown it.
Peel the carrots and cut into fine strips or grate them.
Heat the butter in skillet and fry the carrots shortly; add sugar and heat until sugar Stir all the time. Add carotts and the coconut to the rice, mix and serve with the cold chicken and the cold mango.
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