Chickenlegs with Mango Chutney & Carott-Rice
Submitted by bonnie sue
Baked chicken legs paired with cool mango chutney and coconut carrot rice. Sweet, spicy, and nutty flavors come together in this easy tropical-inspired dinner.
YIELD
4 servingsPREP
20 minCOOK
25 minREADY
45 minThink of this as a shortcut to something special.
Pre-cooked chicken legs get baked until the skin crisps up, then served alongside a cool, tangy mango chutney and fluffy rice studded with caramelized carrots and toasted coconut.
The beauty is in the contrast: warm chicken, cold chutney, and rice that bridges the two with its sweet coconut crunch.
It comes together fast and feels like a meal you’d linger over.
Pro Tips
- Use store-bought mango chutney to cut prep time in half, or make it from scratch for deeper flavor.
- Toast your coconut flakes in a dry pan until just golden. Watch them like a hawk because they turn on you fast.
- Serve the chutney at room temperature or chilled for the best flavor contrast against the hot chicken.
Ingredients
Directions
Bake the precooked chicken legs.
Peel the mango, remove stone and cut into small cubes.
Peel and chop onion finely.
Peel and chop finely. Heat the oil and sauté the onion; add the mango and ingwer.
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 carotts and cut into fine strips or grate them.
Heat the butter in skilett and fry the carotts shortly; add sugar and heat.
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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