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Thursday, February 23, 2012
Dear lovely listener of 3pm Pickup!
Here is the recipe for the chicken I talked about on the show (Tuesday 20th Feb's).
It came from a cook book by a Kiwi chef named Al Brown. His book is called 'STOKED' because it's all about cooking outdoors on fires, BBQs, hungas and stuff and on page 46 is a recipe called 'Komal's Wings'. I have modified it a bit and will try to note where my instructions deviate from the original.
2kg chicken wings, ask butcher to trim and discard the tips
(original recipe says 1kg but I have mouths to feed and leftovers never get wasted in my house!)
2 teaspoons salt
2 teaspoons turmeric
2 teaspoons garam masala
2 teaspoons coriander seeds, toasted in a dry pan
2 teaspoons cumin seeds, toasted in a dry pan
1 tablespoon fresh garlic
2 tablespoons fresh ginger
Now the original recipe says to grind the coriander seeds and the cumin seeds. I say put the whole lot in a mortar and pestle and pound it in there. That way you don't have to chop the garlic and ginger. I tried doing it in the food processor but it doesn't really work to crush those seeds. It just sort of swishes them around,
The original recipe also includes chili powder to taste. Instead I add the red flesh of one quite ripe banana chili, no seeds. This gives flavor but no hotness.
I also add:
1 good pinch of saffron
3 small, young kaffir lime leaves (I bought a kaffir lime tree as a congratulations pressie for Chrissie last year when she was nominated for those Logies...then I got so carried away I bought another one for myself!)
The flesh of one lime
So get all that stuff together, pound the living daylights out of it so it resembles a browny-greeny curry paste, then in a big bowl, massage it into the skin of the chicken wings.
The original recipe says leave the marinated chicken in the fridge to get yummy for 2-3 days. I waited only 1 day and it was fine. Although I do have another batch in the fridge which is going to receive the full 3 day treatment!
Preheat oven to 180 degrees.
Arrange chook flat on baking paper-lined trays.
Bake until smelling amazing, cooked through and a bit crispy on the skin - approx 50 mins.
Serve with fat wedges of lemon.
*original recipe also says serve with fresh coriander leaves tossed through.
BOTH my daughters like these cold the next day in their school lunches. Y.U.M.
Good luck and thanks for taking out the time to read this recipe! It's a big compliment and a very yummy dish.
Some alternative options from our lovely listeners...
"A customer of mine told me she marinates chicken wings in a can of coke with some soy sauce. I haven't been brave enough to try it but she assured me that it's delicious". Kylie
"We have a company up in Brisbane that goes to our markets and they make a great butter chicken powder which I add to some olive oil and a little brown sugar. I put it on chicken, pork, steak and let that sit for 20 minutes while I have a cup of tea, and then dry it off with a paper towel so it doesn't stew in the juices if you are cooking it in the frying pan. Quick dinner to make is 2 chicken breast cut into strips and put in the marinade. Packet of wraps, some Greek Yogurt grated carrots lettuce and chopped tomatoes. Panfry the strips, heat the wraps in the oven or use a small frypan. Place yogurt and salad mix on wrap and then add the cooked chicken wrap up and eat. So easy even my 14 year old son can make dinner. Only problem is that we usually need to make extra chicken for him. You can also do the chicken ahead of time and freeze it in batches, flatten out in a ziplock bag that way it defrosts really quickly". Kathreen
"One of my family's favorites is a marinade I use for chicken wings or even pork ribs: reduced salt soy, honey, tomato sauce. Whisk it together and pour over chicken or pork". Diana
And here's the book. Enjoy.