I don't often cook chicken wings, but this makes me want to cook it more! They're cheap and really tasty. By simmering the wings in stock and spices like this means you end up with really tender chicken that falls away from the bone, and a super tasty sauce to boot. It's a great method that would work with a variety of spice mixes. All you need is some rice or couscous to mop up the juices.
The dish itself is really simple, but the key is to be patient. Taking the time to really brown the chicken ensures that you end up with crisp savoury skin, and frying the onions gently allows them to caramelise, providing a delicious sweetness to the sauce. All this takes time, of course. But once you've done the frying you can leave it alone to cook while you carry on with your evening's work.
[The spice mix that I used in this dish comes from a lovely Sri Lankan lady that my gran works with. I liked it so much when I first tried it that she insisted on giving me a whole pot of it! I have no idea what it is called, or where to get it. However, I am sure this dish would be equally delicious with any of the spice mice mixes available in shops these days. Have a go and experiment!]
The dish itself is really simple, but the key is to be patient. Taking the time to really brown the chicken ensures that you end up with crisp savoury skin, and frying the onions gently allows them to caramelise, providing a delicious sweetness to the sauce. All this takes time, of course. But once you've done the frying you can leave it alone to cook while you carry on with your evening's work.
[The spice mix that I used in this dish comes from a lovely Sri Lankan lady that my gran works with. I liked it so much when I first tried it that she insisted on giving me a whole pot of it! I have no idea what it is called, or where to get it. However, I am sure this dish would be equally delicious with any of the spice mice mixes available in shops these days. Have a go and experiment!]
serves 5
Ingredients
Heat oil in a large frying pan over a medium-high heat. Fry the chicken wings until golden brown. Once they have taken on a good colour, set aside in a large oven-proof dish.
Turn down the heat and add the chopped onions to the same pan that the chicken was cooked in. Fry gently until they begin to caramelise and then add them to the dish with the chicken. Sprinkle over a generous amount of the spice mix.
Finally, pour over the hot stock so that it almost covers the chicken, cover the dish with foil and bake in the oven for 45 mins to an hour.
With about 15 minutes to go, take off the foil to allow the chicken to crisp up. Serve with some some rice and some dill sprinkled over the top
Variations
- You could add some frozen peas or some of those frozen mixed vegetables to add some variety. Just drop them to the dish as you take the foil off and let them cook in the sauce.
Ingredients
- 3 x packs of chicken wings (aim for about 3 or 4 wings each)
- 3 x onions, chopped
- 500 ml vegetable / chicken stock
- 4 table spoons of curry spice mix
- Dill
Heat oil in a large frying pan over a medium-high heat. Fry the chicken wings until golden brown. Once they have taken on a good colour, set aside in a large oven-proof dish.
Turn down the heat and add the chopped onions to the same pan that the chicken was cooked in. Fry gently until they begin to caramelise and then add them to the dish with the chicken. Sprinkle over a generous amount of the spice mix.
Finally, pour over the hot stock so that it almost covers the chicken, cover the dish with foil and bake in the oven for 45 mins to an hour.
With about 15 minutes to go, take off the foil to allow the chicken to crisp up. Serve with some some rice and some dill sprinkled over the top
Variations
- You could add some frozen peas or some of those frozen mixed vegetables to add some variety. Just drop them to the dish as you take the foil off and let them cook in the sauce.