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African Chicken Wings
Ingredients:
FOR THE WINGS-----
4 Garlic cloves
2 Shallots
1 1/2 ts Salt
1 tb Chinese 5 spice
2 ts Paprika
1 ts Dried rosemary -- crumbled
1/2 ts Cayenne -- or to taste
2 tb Vegetable oil
4 lb Chicken wings; about 20-24
Tips removed
FOR THE SAUCE-----
1/3 c Natural style peanut butter
1/4 c Canned cream of coconut --
Well stirred
2 Garlic cloves -- chopped
1/4 c Water
1/4 c Red bell pepper -- chopped
1/8 ts Dried hot red pepper flakes
Or to taste
1 ts Soy sauce
Coriander sprigs -- for
If
Desired
Directions:
THE WINGS: Prepare the chicken wings: Mince and mash the garlic and
shallots to a paste with the salt. In a large bowl stir the paste together
with the 5 spice powder, paprika, rosemary, cayenne, and the oil. Mix well.
Add the chicken wings. Toss and stir them until they are completely covered
with the marinade. Let them marinate, covered and chilled for 4 hours or
over night. Arrange the wings, skin side up, on the rack of a foil lined
large broiler pan and bake them in the upper third of a preheated 425F oven
for 25 to 30 minutes or until they are golden. The wings may be prepared
one day in advance, kept covered and chilled and then reheated before
serving. THE SAUCE: In a blender, blend together the peanut butter, cream
of coconut, garlic, water, bell pepper, red pepper flakes and the soy sauce
until the mixture is smooth, season the sauce with salt, to taste. THE
PRESENTATION: Transfer the sauce to a serving bowl set on a platter.
Arrange the wings around the bowl and garnish the platter with the
coriander.
Category :
Appetizers
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Food Recipes Of The Day
Dirty Rice
Ingredients:
2 tablespoons olive oil
3 cloves garlic, minced
1 cup chopped onion
1 green bell pepper, chopped
1 tablespoon chili powder
2 teaspoons annatto or achiote powder (optional)
1/4 teaspoon crushed red pepper
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 1/3 cups uncooked white rice
2 3/4 cups water
1 teaspoon salt
3 roma (plum) tomatoes, chopped
1 1/3 cups whole corn kernels, blanched
1 cup black beans, cooked and drained
1/4 cup toasted pine nuts
freshly ground black pepper
1 red onion, thinly sliced
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro
1 lime, cut into wedges
2 teaspoons annatto powder
Directions :
In a heavy saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the garlic and the chopped onions; saute for 5 minutes, stirring frequently. Mix in the bell pepper, chili powder, ground annatto, chili flakes, cumin, and cinnamon. Saute for 2 minutes.
Pour the rice into the saucepan and stir to coat. Add the water and 1 teaspoon salt, and bring the rice to a boil over high heat. Cover the pan and turn the heat to low. Simmer the rice for 25 minutes.
When the rice is cooked, mix in tomatoes, corn, black beans, and pine nuts. Stir in salt, pepper and lime juice. When the mixture is heated through, spoon it onto plates and top with the sliced red onion and cilantro. Serve a wedge or two of lime with each plate to squeeze over the rice.
Category :
Vegeterian |
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