DinnerBooks
Coconut Chicken with Fruitful Pilaffris

Coconut Chicken with Fruitful Pilaffris

Cooking Time45 m
Ingredients26
DifficultyHard
0
0
Amanda BerggrenAmanda Berggren
Try serving the chicken legs instead of the file when it’s time for a party. The frazen coconut, oriental pilaffris and yogurt sauce with sweet chili make dinner both a little unexpected and really good. Here’s everything you need for an evening that feels thoughtful without getting complicated.

Ingredients

4 servings
  • Step: 1
    900 g chicken leg
  • Step: 2
    1/2 dl veteran
  • Step: 3
    1 tsk chili powder
  • Step: 4
    1 tsk salt
  • Step: 5
    1 krm new ground black pepper
  • Step: 6
    3 dl rided coconut
  • Step: 7
    2 pc eggs
  • Step: 8
    3 dl rice (e.g. basmati)
  • Step: 9
    1 pc yellow onions
  • Step: 10
    2 pc garlic gaps
  • Step: 11
    2 msk olive oil for roasting
  • Step: 12
    5 dl water
  • Step: 13
    1 pc yellow paprika
  • Step: 14
    1 pc red pepper
  • Step: 15
    1 pc apple (e.g. aroma)
  • Step: 16
    1 1/2 msk conc. chicken fund
  • Step: 17
    1 pc cancer
  • Step: 18
    1/2 tsk supported by cardemum
  • Step: 19
    1 msk stretched fresh mint
  • Step: 20
    salt
  • Step: 21
    pepper
  • Step: 22
    2 dl foodyogurt (10%)
  • Step: 23
    finished shell of 1 lime
  • Step: 24
    1 msk freshly pressed lime juice
  • Step: 25
    2 msk sweet chili sauce
  • Step: 26
    salt

Instructions

  • Step: 1
    Dry the chicken with household paper.
  • Step: 2
    Mix flour, chili powder, salt and pepper on a plate. Spread the coconut on another plate. Display the eggs in a deep plate.
  • Step: 3
    Turn the chicken legs one at a time first into flour, then dip them into the egg wallpaper and eventually roll in coconut.
  • Step: 4
    Stop the chicken legs in rounds in abundant with butter in a large pan until they get color around. Do not burn the panning. Add in an oven-safe form.
  • Step: 5
    Put the oven at 200°C.
  • Step: 6
    Fruitful pilaffris: Scale and fine-hack onion and garlic. Divide, core out and ferment pepper and apple.
  • Step: 7
    Fresh onions and garlic in oil in a pot. Add the rice and milling for another 2 minutes. Pour water and chicken fund. Add cinnamon bar and cardhemum.
  • Step: 8
    Let the coke under the lid until the rice is finished, see the pack for time. Turn on more water if needed.
  • Step: 9
    Add pepper and apple when 2 minutes of cooking time remains. Taste with salt and pepper. Mix the mint shortly before serving. Make the chicken clear in the meantime.
  • Step: 10
    Put the chicken in a safe form. Finished in the middle of the oven about 15 minutes. Cut an incision in the thickest part and check that clear meat juice comes out.
  • Step: 11
    Sweet chili-yogurt: Mix matyogurt, fine-riven shell of lime, freshly pressed lime juice and sweet chili sauce. Taste with salt.
  • Step: 12
    Serve with the pilaffris and sweet chili-yogurt.

Näring

Serving Size4serving

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