I have an excess of dates in the house, so I thought this recipe would be the perfect way to start using them up. I don’t think I’ve ever put them in a marinade before, so that was a new and interesting thing for me.
The chicken wings were somewhat on the charred side, however, not inedible! We ate them with my second attempt at making the cucumber, green apple & nigella salad with feta & dill. A really nice combination.
As ever there was an excess of food leftover! The chicken has been safely stored in a tub in the fridge for now. I think tomorrow these might go well with the spiced turmeric mashed potatoes with cilantro which is the next recipe in my sights.
Ingredients
Serves 4 – 6 |
1kg chicken wings
FOR THE MARINADE
250 large dates, pitted and roughly chopped
5 – 7 cm piece of fresh root ginger, peeled and roughly chopped
2 tablespoons rice vinegar
2 tablespoons garlic oil
1 heaped tablespoons ground ginger
1 tablespoon garlic granules
3 tablespoons boiling water
2 heaped tablespoons Greek yoghurt
Juice 1 lemon
Maldon sea salt flakes
Method
Put all the ingredients for the marinade into a food processor with a generous amount of salt and blitz until smooth.
Place the chicken wings in a non-reactive bowl or other container, pour over the marinade, season with salt and pepper, then use your hands to work it into the chicken until well-coated. Cover the bowl or container with clingfilm and leave to marinate in the refrigerator for 1 hours, or overnight if liked.
Preheat the over to 220oC (200oC), Gas Mark 7. Line your largest baking tray with baking paper.
Lay the chicken wings on the prepared baking tray and roast for 45 minutes, turning them over halfway through the cooking time, until dark brown, charred on top and cooked through. Serve immediately.
Reference: Simply, Sabrina Ghayour, page 20
