Last year we were invited to a wedding in England and ate something very similar in a Brazilian restaurant. This is a tribute to M&J and their lovely wedding.
Season with chilli flakes, salt and Quatre Epice mixture
3dl white wine
1 spring onion
1 plantain
1 mango
1 papaya i
30g butter
Season with Quatre Epice, cinnamon, 1 mocha spoonful of cane sugar and Hawais salt (black salt)
1dl coconut milk
Black or red rice.
Instructions
Put the chicken legs into a ovenproof form
Season generously with chilli flakes, salt and Quatre Epice mixture and pour with 3dl white wine, so that the chicken is up to the middle in the wine .
Bake at 220°C circulating air for approx. 25 minutes.
Cut the the spring onion, the plantain, fresh mango and the papaya into bite-sized pieces and fry all in a wok in butter.
Deglaze with a little water
Season with Quatre Epice, cinnamon, cane sugar and Hawaiian salt (black salt).
Add the coconut milk and the chicken and the remaining wine and cook everything in a wok until the chicken is done. This needs between 20 - 25 minutes
