Ingredients
18 oz chickenlegs,allready cooked
1 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
1 pepper
1/2 tsp coriander
1/2 tsp kurcuma
1 rice:
5 oz rice
3 tbsp coconut, shredded
3 1/2 oz carotts
1/3 oz 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 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
Servings: 2 servings
Chickenlegs With Mango Chutney & Carott-Rice Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Poultry; Rice; Vegetable
The History of Recipes
We are able to track the history of written recipes far back into antiquity, certainly as far into history as pharonic Egypt, and possibly even further. Interesting though that is, mostly, these early records were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the oldest recipe found, according to academics is a collection of tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. As we move on, we find a couple of interesting recipe books which were published in the 1300s ; a cookery book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the indian food that is served today, but rather accounts of the types of meals served to the rich people of that time. Later, in the fifteenth century, people returning from the crusades brought back many foods and spices from the Middle-East, such as basil and coriander. These new foods and tastes prompted a surge in recipe publications, the majority of which still exist in private cookery archives. During the next few centuries, the powerful and rich houses competed with each other to lay on the most extravagent meals, and as a result cooks and their recipe collections were much in demand. However, it wasn`t until the 1800s that haute cuisine and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to collecting, testing, and recording recipes to help cooks of their time. By the advent of the 20th century, cook books are in high demand, as a result of increased literacy, more free time and having more disposable income. The revolution that is television gave us cooking programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing everybody to access massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Chickenlegs With Mango Chutney & Carott Rice recipe.
