Chutney Chicken Legs with Onions From the Steamer

For the chutney chicken legs with onions, wash chicken legs, pat dry, salt, pepper and place in a mold greased with olive oil.

Spread with pineapple chutney. Cut lemon into wedges and also place in the mold with rosemary sprigs.

Cook in combi steamer for 25 minutes at 200°C and 95% humidity.

Clean the young onions, wash them, cut them into 5 cm long pieces and add them to the chicken after the cooking time and pour in the soup.

Cook for another 10 minutes at 200°C and 30% humidity. Sprinkle the chutney chicken legs with turmeric.

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