- 1 garlic clove
- 1 lemon
- A 40g sachet of tamarind paste
- 1 tsp turmeric
- A 1kg pack of chicken wings
- A 200g bag of white basmati rice
- 1 red onion
- 2 large handfuls of baby leaf spinach
- A large handful of flat leaf parsley
- 2 tbsp olive oil
- 250ml boiling water
- Sea salt and freshly ground pepper
- Baking tray
- Baking paper
- Small pan with a lid
- Measuring jug
- Frying pan
Heat your oven to 180°C/Fan 160°C/Gas 4. Peel and grate or crush the garlic. Zest the lemon. Place them into a bowl with the tamarind paste and 1 tsp of the turmeric. Pour in 1 tbsp oil and mix well.
Make a few slashes in the chicken skin with a sharp knife. Place the wings into a bowl and massage the marinade into the skin. Leave to marinate in the fridge for at least 10 mins, longer if time allows.
Line a baking tray with baking paper. Spread the chicken wings out on it. Roast in the oven for 40 mins, basting every 10 mins with any marinade that runs off onto the tray.
Rinse the rice under cold running water. Tip it into a small pan. Pour in 350ml boiling water. Add a pinch of salt. Cover and bring to the boil. Turn the heat down. Simmer for 6 mins till all the water has been absorbed.
Take the rice off the heat. Leave it to steam, lid on, for 2-4 mins till the rice is cooked. It will stay warm in the pan for 15 mins or so while you finish cooking the chicken.
Peel and finely slice the onion. Heat 1 tbsp oil in a frying pan. Add the onion and quickly fry for 3 mins till softened. Set aside. Finely chop the parsley and spinach. Stir them through the rice. Squeeze in the lemon juice.
Serve the green rice with the chicken wings and any of the golden juices. Scatter the fried onions over the wings.
Make the most of your wings, once you have picked, plucked and sucked all the meat off. Place the bones in a large pan, covered with water and veg trimmings. Boil up then simmer for a couple of hours. Strain.