Chicken drumsticks in spicy mango and coconut sauce

Ingredients for 2 servings:

• 400 g chicken drumstick(s)
• 1 m.-sized mango(s), ripe
• 1 liter frying oil, fresh
• 2 small chili peppers, green
• 2 tbsp soy sauce, light
• 1 tbsp soy sauce, sweet
• 2 m.-sized garlic cloves, fresh
• 6 small onions, red
• 4 medium-sized garlic cloves, fresh
• 3 Pepper, long, red, fresh or frozen
• 15 g ginger, fresh or frozen
• 3 tbsp palm oil, premium
• 100 g coconut milk
• 50 g water
• 200 g mango pulp in pieces
• 2 small chili peppers, green
• 2 tbsp hoisin sauce
• 2 tbsp rice wine (Arak Masak)
• 2 pinches of mace powder, ground
• n. B. Black pepper, freshly ground
• e.g. instant chicken broth
• 100 g sliced ​​mango pulp
• n. B. Bean sprouts, fresh
• e.g. Dill, fresh
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours 20 minutes

An absolutely delicious chicken dish that couldn’t be more exotic. Recipe from Lombok, Indonesia. Original title: Chicken with Mango and Salt.

Peel the skin from the chicken thighs, wash, and dry. Mix the marinade ingredients in a large enough bowl and press in 2 cloves of garlic. Marinate the chicken thighs in the marinade for 2 hours at room temperature. Trim both ends of the small red onions and garlic, peel, and quarter lengthwise. Wash the chili peppers, slice lengthwise, remove the stems and seeds, and slice diagonally into thin strands. Wash, peel, and thinly slice the ginger. Add the rice wine, chilies, mace, and water to the hoisin sauce and mix everything together. Heat a medium-sized pan, add the palm oil, and let it heat through. Add the onion, garlic, and ginger pieces and fry for about 2 minutes. Deglaze with the hoisin mixture and simmer in a covered saucepan for about 2 minutes. Add the coconut milk and mix. Add the chicken thighs with their marinade and let it simmer with the lid on for 30 minutes. Remove from the heat and allow to cool. Remove the chicken thighs. Brush off the sauce with a brush and dry with kitchen paper. Heat the frying oil to 200 degrees Celsius and deep-fry the chicken thighs for 30 seconds until golden brown. Blend the cooled sauce in a blender with half of the mango pieces for 60 seconds on high until finely pureed. Return the chicken thighs to the saucepan with the pepperoni threads, bring to a boil, and simmer for another 15 minutes. Season to taste with pepper and instant chicken stock. Arrange the chicken thighs on serving plates, add the sauce and the remaining mango pieces, and garnish with the mango slices. Decorate with flowers and leaves and serve hot with white rice.