Coconut Chicken Wings

Nutrition per serve

Ingredients

• 1clove garlic
• 5g cumin and coriander spice blend
• 200ml coconut milk
• 300g free-range chicken wings
• 150g jasmine rice
• 1pcs carrot
• 1pcs Lebanese cucumber
• 1pcs capsicum
• 1pcs lime
• 30ml sugar
• 15ml white vinegar
• 15ml soy sauce
• 10ml neutral-flavoured oil

Method

1. Step 1 — Prep coconut sauce
   Preheat the oven to 220C, fan-forced. Crush or finely chop the garlic. Combine the garlic, cumin and coriander spice blend, half the coconut milk*, 2 tbs sugar, 1 tbs white vinegar and 3 tsp soy sauce in a medium deep baking pan. Add the chicken wings and turn to coat.
2. Step 2 — Bake chicken wings
   Bake the chicken wings, turning occasionally, for 30-35 mins until golden and the sauce is reduced.
3. Step 3 — Cook rice
   Meanwhile, rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
4. Step 4 — Prep salad ingredients
   While the rice is cooking, shred the carrot and cucumber using a julienne peeler or cut into thin matchsticks. Thinly slice the capsicum into strips. Finely grate the zest of half the lime, then juice the whole lime.
5. Step 5 — Toss salad
   Combine the lime zest, 1 tbs lime juice, 2 tsp oil and 1 tsp soy sauce in a large bowl and season with pepper. Add the carrot, cucumber and capsicum to the dressing, then toss to combine.
6. Step 6 — Get ready to serve
   Fluff the rice with a fork. Divide the rice, chicken wings and salad among plates. Drizzle over the pan sauce to serve.

Allergens

Soy