Summary

Ingredients

• 4 chicken leg (s) with back portion
• 1 medium onion (s), cut into rings
• 3 cloves garlic, fresher, chopped
• 200 g rice
• 1 bunch spring onions, cut into rings
• 1 mango (s), diced
• 1 papaya, diced
• 1 can kidney beans, drained
• 200 g prawns, peeled, fresh or frozen
• 0.5 liter ½ chicken broth or vegetable broth
• 1 tablespoon olive oil
• 2 tablespoon curry powder
• salt and pepper
• Paprika powder, noble sweet
• Chili powder

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Instructions

1. Fry the onion and garlic in the oil, dust with curry and sauté briefly. Add the stock and rice, leave to stand with the lid on for about 5 minutes on the switched off stove. Season the legs (we prefer skinned it, it`s not that fat) with salt, pepper and paprika.
2. Put the prepared rice in a large coated baking dish. Add the fruit cubes, spring onions, beans and the prawns. Season with salt, pepper and chilli. Mix well.
3. Then place the chicken drumsticks on top of the whole thing with the underside up and cook on the middle rack for 45 - 50 minutes at 190 ° C (convection). In between turn the chicken legs so that the upper side turns brown and mix the remaining contents again if necessary (if the upper layer becomes too dark).
4. Depending on the size of the fruit, sometimes just one mango is enough. The prawns can also be left out.