[recipe adapted from magazine Claudia]

INGREDIENTS

1½ kg chicken legs (chopped)
ground ginger
6 tbs milk
salt
3-4 tbs corn oil for frying chicken
500g leeks (chopped)
1 hot Greek golden pepper (chopped)
400g tin pineapple in natural juice (drained and chopped)
grated / desiccated coconut
2 tbs Carotino oil for frying veggies

EQUIPMENT

aluminium foil

METHOD

Place chicken and milk in a dish, sprinkle with lots of ground ginger and leave aside.
Deep chicken in grated coconut and fry on hot oil till golden and then place in baking dish.
Bake covered with aluminium foil in 180°C (356°F) for about an hour.
In meantime fry chopped leeks and pepper on oil. At the end add pineapple and fry for a while longer.
When chicken is ready serve to the plates, top with fried veggies.

Serve with rice, for instance: “Coconut Rice”.