#Recipes #Food #Drink >>> Chicken Wings in Sticky, Red Bell Pepper Sauce
Chicken Wings in Sticky, Red Bell Pepper Sauce
Ingredients:
Chicken:
800g Chicken Wings (towel dried)
0.5 tsp Whole Coriander Seeds (crushed)
0.5 tsp Garam Masala
0.25 tsp White Sesame Seeds (whole and not crushed)
0.25 tsp Turmeric Powder
Salt and Black pepper to taste.
Sauce:
55g Prunes
60g Tomatoes
45g Red Bell Pepper
100ml water
30g Ghee
1 tsp Paprika
1 tsp Garlic Powder
0.25 tsp Fenugreek
0.5 tsp Cumin Seeds (whole)
0.25 tsp (or less) Cayenne Pepper
Salt to taste
Directions:
Sauce:
Blend prunes, tomatoes, red bell peppers into a fine paste and add water. In a medium to hot pan, add ghee and when warm to hot, add the paste, being careful not to make splashes. Then, add all the spices and let the sauce cook down for at least 30 minutes, carefully watching that it does not burn. Stir regularly, making sure that the sauce is bubbling away some of the moisture, thus increasing the intensity of flavour. By the time 30 minutes passes, the sauce should taste delicious already. Balance out the spices if you feel the flavours could be more or less intense.
Chicken:
Pour dry spices to the chicken and massage into chicken with love and firmness, as if you are trying to get the spice through to the bone. Add two tablespoons of the sauce to the chicken and massage again. Place chicken wings into oven tray and bake for 30 minutes to 45 minutes. Half way through cooking, baste the wings with the sauce.
Use left over sauce as dipping sauce at the table.
Serve with Salad.
http://www.tanyasfoodblog.com/
Ingredients:
Chicken:
800g Chicken Wings (towel dried)
0.5 tsp Whole Coriander Seeds (crushed)
0.5 tsp Garam Masala
0.25 tsp White Sesame Seeds (whole and not crushed)
0.25 tsp Turmeric Powder
Salt and Black pepper to taste.
Sauce:
55g Prunes
60g Tomatoes
45g Red Bell Pepper
100ml water
30g Ghee
1 tsp Paprika
1 tsp Garlic Powder
0.25 tsp Fenugreek
0.5 tsp Cumin Seeds (whole)
0.25 tsp (or less) Cayenne Pepper
Salt to taste
Directions:
Sauce:
Blend prunes, tomatoes, red bell peppers into a fine paste and add water. In a medium to hot pan, add ghee and when warm to hot, add the paste, being careful not to make splashes. Then, add all the spices and let the sauce cook down for at least 30 minutes, carefully watching that it does not burn. Stir regularly, making sure that the sauce is bubbling away some of the moisture, thus increasing the intensity of flavour. By the time 30 minutes passes, the sauce should taste delicious already. Balance out the spices if you feel the flavours could be more or less intense.
Chicken:
Pour dry spices to the chicken and massage into chicken with love and firmness, as if you are trying to get the spice through to the bone. Add two tablespoons of the sauce to the chicken and massage again. Place chicken wings into oven tray and bake for 30 minutes to 45 minutes. Half way through cooking, baste the wings with the sauce.
Use left over sauce as dipping sauce at the table.
Serve with Salad.
http://www.tanyasfoodblog.com/
