Glazed Chicken Legs with Curry Rice
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
- For the chicken
- 8 small Chicken legs
- 1 rosemary
- 4 Tbsps honey
- 2 Tbsps soy sauce
- salt
- freshly ground pepper
- For the curry rice
- 200 grams Long grain rice
- 2 Tbsps Curry powder
- ¼ Pineapple
- salt
Preparation steps
1.
Fo the chicken: rinse rosemary, shake dry and pluck off needles. Rub chicken with vinegar. Heat soy sauce with honey slightly. Season chicken with salt and pepper and brush with honey mixture. Arrange in a greased baking pan, sprinkle with rosemary and roast in preheated oven at 180°C (approximately 350°F) for about 20-30 minutes or until crispy and cooked through.
2.
For the curry rice: rinse rice and cover with water, add 2 tablespoons of curry powder and season with salt. Bring to a boil and cook according to package instructions. Peel pineapple and remove hard stalk, cut pulp into small cubes. Combine with rice. Arrange chicken with rice on plates and serve.
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