Chicken legs with coconut breading, pineapple chutney and basmati rice

Name: Chicken legs with coconut breading, pineapple chutney and basmati rice
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 4 Chicken legs (approx. 250 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Sunflower oil; 8 TABLESPOONS Coconut flake; 1 red onion; 1 can(s) (580 ml) Pineapple; 1 TABLESPOON Tomato paste; 1 TEASPOON Sauce thickener; 200 g Basmati rice

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Servings: 4

4 Chicken legs (approx. 250 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Sunflower oil
8 TABLESPOONS Coconut flake
1 red onion
1 can(s) (580 ml) Pineapple
1 TABLESPOON Tomato paste
1 TEASPOON Sauce thickener
200 g Basmati rice

Directions

1
Wash the meat, dab dry and season with salt and pepper. Heat 2 tablespoons of oil in a flat roaster. Brown the legs on all sides, turn them in grated coconut and place them side by side in the roaster.
2
Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-60 minutes. For the chutney, peel the onion and cut into thin slices. Pour pineapple into a sieve, collect the juice.
3
Cut the pineapple into pieces. Heat 1 tablespoon of oil. Fry the pineapple and onion briefly. Stir in tomato paste. Deglaze with the pineapple juice. Bring to the boil and thicken with sauce thickener. Season with salt and pepper.
4
Prepare rice in boiling salted water according to package instructions. Arrange rice, legs and chutney on plates.