Cumin Chicken Wings With Griddled Aubergine & Chilli Salsa
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Prep: 15 mins
Cook: 25 mins
Cumin is a flowering plant - its seeds give food an earthy spice. You're going to mix it with creamy yogurt and zingy lemon zest to give you one heck of a taste explosion.
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906 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 4 garlic cloves
  • 1 lemon
  • A pot of yogurt
  • 1 tsp ground cumin
  • A pack of chicken wings
  • 2 aubergines
  • 1 chilli
  • A handful of flat leaf parsley
  • A bag of bulgar wheat
From your kitchen
  • Sea salt
  • 250ml hot water
  • Freshly ground pepper
You'll need
  • Large dish or bowl
  • Kitchen paper
  • Baking tray or roasting tin
  • Greaseproof paper
  • Small pan with a lid
  • Measuring jug
  • Griddle or frying pan
  • Small bowl
Step by step this way
  • 1.

    Peel and crush or grate the garlic. Grate or pare the zest from the lemon. Juice it. Mix the garlic, lemon zest and half the lemon juice with the yogurt, 1 tsp of the cumin and a little salt in a large dish or bowl. Save the rest of the lemon juice for the aubergines.

  • 2.

    Add the chicken wings to the yogurt. Turn to coat them in the marinade. Pop to one side for 15 mins to marinate. Heat your oven to 200°C/Fan 180°C/Gas 6.

  • 3.

    Rinse and trim the aubergine. Slice into 1 cm thick slices. Halve the chilli and flick out the seeds and white bits (or leave them in for extra heat). Finely chop. Rinse the parsley. Pat dry with kitchen paper. Pick the leaves off the stalks. Finely chop the leaves.

  • 4.

    Line a baking tray or roasting tin with greaseproof paper. Lift the chicken wings out of the marinade – shake off any excess yogurt. Pop them in the tin or on the tray. Roast for 25 mins till the chicken wings are golden brown and cooked through.

  • 5.

    Fill the kettle and boil it. Tip the bulgar wheat into a small pan. 10 mins before the chicken wings should be ready, add 250ml hot water. Pop on the lid. Simmer for 10 mins till all the water has been absorbed and the bulgar wheat is cooked.

  • 6.

    Warm a non-stick frying or griddle pan. Add the aubergine slices. Fry them for 3-4 mins, turning them once till they are golden. You’ll probably need to cook them in batches.

  • 7.

    As the aubergine slices cook, put them on a plate lined with kitchen paper. Keep them warm in the bottom of the oven.

  • 8.

    In a bowl, whisk the remaining lemon juice with the chopped chilli and salt and pepper. Drain the bulgar wheat. Stir in most of the parsley. Dress the aubergines with the lemon juice. Serve with the chicken and bulgar wheat, sprinkled with the last of the parsley.