Spicy African Chicken Wings

Nutrition per serve

Ingredients

• 1pcs eggplant
• 150g green beans
• 1pcs vegetable stock cubes
• 150g basmati rice
• 2g chilli flakes
• 50g tomato paste
• 10g Moroccan seasoning
• 300g free-range chicken wings
• 130g natural yoghurt
• 23ml olive oil
• 250ml (1 cup) boiling water

Method

1. Step 1 — Air-fry vegetables
   Preheat the air fryer to 200C (see cooking tip). Cut the eggplant lengthwise into thin wedges. Trim the beans. Put the eggplant, beans and 2 tsp olive oil in a large bowl, season with salt and pepper and toss to coat. Transfer the vegetables to the air-fryer basket and reserve the bowl. Air-fry the vegetables, turning once, for 10-12 mins until browned and tender.
2. Step 2 — Prep ingredients
   While the vegetables are cooking, crumble 1 stock cube* into a heatproof jug, add 250ml (1 cup) boiling water and stir to dissolve. Rinse the rice until the water runs clear.
3. Step 3 — Start jollof rice
   Heat 2 tsp olive oil in a small saucepan over medium heat. Add a pinch of chilli flakes* and cook, stirring, for 1 min. Add the tomato paste and 1 tsp Moroccan seasoning and cook, stirring, for 1-2 mins until fragrant.
4. Step 4 — Finish jollof rice
   Add the rice and stock to the seasoning mixture and stir to combine. Cover and bring to the boil. 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.
5. Step 5 — Air-fry chicken
   Combine the remaining Moroccan seasoning and 2 tsp olive oil in the reserved bowl and season with salt and pepper. Add the chicken wings and toss to coat. Remove the vegetables from the air-fryer basket. Put the chicken in the basket, in batches if necessary. Air-fry the chicken for 13-14 mins until golden and cooked through.
6. Step 6 — Warm vegetables and serve
   Remove the chicken from the air-fryer basket. Add the vegetables to the basket and air-fry for 2-3 mins until hot. Fluff the rice with a fork. Divide the jollof rice, chicken wings and vegetables among plates. Drizzle with the yoghurt to serve.

Allergens

Sulphites, Milk