Chicken Legs with Mango Chutney and Spring Onions
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 chicken leg (s)
- 80 g mano chutney, n.a. a little more
- 250 g sprin onion (s)
- some curry powder
- 100 ml poultry stock, self-cooked or from the jar
- salt and pepper
- Oil, for the mold
- cornstarch
Print Recipe
Pin Recipe Instructions
- Wash the chicken legs, pat dry, season with salt and pepper and place in a greased baking dish. Brush with mango chutney.
- Cook in the combi steamer for 25 minutes at 200 ° and 95% humidity.
- In the meantime, clean the spring onions and cut into pieces approx. 5 cm long.
- After the first cooking step is over, add to the legs, season with a little salt and pepper and pour in the stock.
- Cook for another 10 minutes at 200 ° and 30% moisture.
- Dust with curry.
- If you like, the spring onions can be tied with a little starch; but this is not necessary.
- Serve with rice.
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