Herb chicken with mango chutney
easy
40 mins
40 mins
Ingredients
- 1 Branch rosemary
- 4 Stem(s) Thyme
- 12-16 Chicken drumsticks
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 1/2 (approx. 100 g) yellow pepper
- 1 can(s) (425 ml) Mango
- 2 Onions
- 1 red chilli pepper
- 2 TABLESPOONS Oil
- 5 TABLESPOONS White wine vinegar
- 2 TABLESPOONS Mustard seeds
- 2 TABLESPOONS demerara sugar
- 800 g Turkish peppers
- 3-4 Garlic cloves
- 7-10 Tbsp Oil
Directions
- 1
Wash the herbs and dab dry. Strip rosemary needles from the twigs, dab off thyme leaves. Rinse chicken legs cold and pat dry. Rub with salt, pepper and paprika. Place on the oiled fat pan of the oven, sprinkle with herbs and roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. In the meantime, clean, wash and cut yellow peppers into small cubes.
- 2
Drain the mangos (collecting the juice) and also dice them. Peel and chop the onions. Halve the chillies lengthwise, remove seeds and cut into rings. Briefly fry the bell peppers, half of the onions and chillies in hot oil. Add vinegar, mustard seeds, sugar, mango cubes and 5 tablespoons of juice. Season with salt and boil down in an open pot for about 15 minutes
- 3
Clean, wash and cut Turkish peppers into large pieces. Peel garlic and cut into slices. Add paprika, rest of onion and garlic to the legs about 15 minutes before the end of the cooking time, pour on 100 ml water, season and braise together. Arrange chicken legs with paprika, add chutney
Nutrition Facts
460 kcal
20 g
22 g
44 g
More Delicious Recipes
