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Butter chicken wings with almond pilaf
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Prep Time:
375 minutes
Cook Time:
50 minutes
Total Time:
425 minutes
Simplify your weeknight dinner with this easy Indian-inspired dish.
Ingredients:
  • 350g jar mild butter chicken simmer sauce
  • 125.00 ml plain yoghurt
  • 42.00 gm lemon juice
  • 1.5kg chicken wings
  • 20g butter
  • 1 medium brown onion, finely chopped
  • 2 tsp cumin seeds
  • 450g packet 2 1/2-minute microwave basmati rice, unheated
  • 100g baby spinach
  • 62.50 ml natural sliced almonds, toasted
  • Lemon wedges, to serve
  • Fresh coriander sprigs, to serve
Instructions:
  • In a large bowl, mix together the simmer sauce, half of the yogurt, and half of the lemon juice. Add the chicken and toss until coated. Cover and refrigerate overnight.
  • 1. Preheat your oven to 200C/180C fan-forced. Line 2 large baking trays with baking paper. 2. Arrange the chicken on the trays and season generously with salt and pepper. 3. Roast the chicken for 45 to 50 minutes, turning halfway through, until it is beautifully browned and cooked through.
  • In a medium saucepan over medium heat, melt butter. Add onion and cook, stirring, for 5 minutes until softened. Stir in cumin and cook for 1 minute until fragrant. Add rice and cook for 2 to 3 minutes until heated through. Toss in spinach with lemon juice and cook, stirring, for 2 to 3 minutes until spinach is just wilted. Season with salt and pepper, then sprinkle with almonds before serving.
  • Garnish the chicken with almond pilaf, the rest of the yogurt, lemon wedges, and coriander sprigs before serving.

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