Caribbean chicken casserole

Ingredients for 4 servings:

• 4 chicken legs with back portion
• 1 m.-sized onion(s), cut into rings
• 3 clove(s) garlic, fresh, chopped
• 200 g rice
• 1 bunch of spring onions, cut into rings
• 1 mango(s), diced
• 1 papaya, diced
• 1 can kidney beans, drained
• 200 g prawns, peeled, fresh or frozen
• ½ liter chicken broth or vegetable broth
• 1 tbsp olive oil
• 2 tbsp curry powder
• salt and pepper
• Paprika powder, sweet
• chili powder

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Fry the onion and garlic in oil, dust with curry, and sauté briefly. Add the stock and rice, cover, and let stand on the turned-off stovetop for about 5 minutes. Season the drumsticks (we prefer skinned ones, as they’re less fatty) with salt, pepper, and paprika. Place the prepared rice in a large non-stick casserole dish. Add the fruit cubes, spring onions, beans, and the prawns. Season with salt, pepper, and chili. Mix well. Then place the chicken drumsticks, bottom side up, on top of the dish and cook on the middle rack at 190°C (fan oven) for 45-50 minutes. Turn the chicken drumsticks occasionally to brown the top and mix the remaining contents again if necessary (if the top layer is getting too dark). Depending on the size of the fruit, sometimes just one mango is enough. The prawns can also be omitted.