What's For Dinner - Day 11

Mystery Ingredients
Cauliflower
Mangoes
Whole Chicken Legs
Waffle Cones

Final Product
Fried Chicken and Cauliflower Puree
&
Marinated Mangoes with Yogurt and Waffle Cone Crunch

For the fried chicken:
2 chicken legs, separated into 2 drumsticks and 2 thighs
3 Waffle Cones, finely crushed
1 cup flour
Salt & Pepper
1 tsp paprika
2 eggs
1/4 cup milk
Oil for frying

In a large bowl, mix together the crushed waffle cones, flour, salt, pepper and paprika. In another large bowl, whisk together the eggs, milk, salt and pepper.
Fill a cast iron skillet, or heavy pan about half-way with vegetable or corn oil. Heat to about 350 degrees.  Coat the chicken with the flour mixture, then the eggs, then the flour again. Shake off the excess and carefully drop in the oil. Fry on both sides until dark brown and crispy, and the chicken is cooked through. Remove from the pan and drain on a wire rack.

For the cauliflower puree:
1/2 a head of cauliflower, chopped
1/2 cup chicken broth
1 clove garlic, minced
Salt & pepper
2 tbsp butter
2 tbsp sour cream

Place all ingredients except butter and sour cream in a saucepan and simmer until cauliflower is tender. Transfer all ingredients to a food processor, and add butter and sour cream. Puree until smooth.

For the Marinated Mangoes with Yogurt and Waffle Cone Crunch:
2 mangoes, diced
3 tbsp honey
1 cup plain yogurt
3 Waffle cones, crushed
1 tbsp sugar
2 tbsp Meusli or other granola mix

Marinate the mangoes in the honey for at least 20 minutes. In a bowl, mix together the crushed waffle cones, sugar and Meusli or granola.
Put the yogurt in a dish, and place the mangoes on top. Sprinkle over the waffle cone crunch, and enjoy!

RATING:
Fried Chicken: ***** (5 stars!)
Cauliflower Puree: *** (3 out of 5 stars)
Marinated Mangoes with Yogurt and Waffle Cone Crunch: ***** (5 stars!)