Season the chicken legs with salt, pepper and five-spice powder. Heat the olive oil in a roasting pan and fry the chicken legs in it. Fry in a preheated oven (fan oven 180 degrees) for 20 minutes. During the cooking time, occasionally deglaze with fruit juice.
Peel the onion, chop it finely and add it to the leg. Peel the pineapple, remove the stalk and cut into pieces. Drain the mandarins. Add the pineapple and tangerines to the meat and dust with curry. Pour in the coconut milk. Stir in the desiccated coconut and turmeric and simmer the chicken legs over a moderate heat for another 10 minutes.
At the end of the cooking time, season the chicken drumsticks with sauce again and arrange them in a decorative manner. I wish you a good appetite!
The last two pictures are from our cook friend Schneerose. Thank you!! ;O)
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.