Apricot chicken wings with rice, slaw & peanuts
Appliance/Function:
Ingredients
- 4 cloves Garlic
- 2 tsp Olive oil
- 1.1 kg Chicken wings
- 1 cup Jasmine rice
- 310 mls Water
- 1 cup Peas
- 1 Cucumber
- 1 tbsp Apple cider vinegar
- 2 tsp Honey
- 200 grams Asian Slaw Mix
- 90 grams Apricot jam or chutney
- 40 grams Peanuts or cashews
Instructions
ROAST CHICKEN
- Preheat the oven to 200°C, fan-forced. Line an oven tray with baking paper. Peel and mince the garlic. Combine the garlic and the first measure of oil in a large bowl. Add the chicken wings and turn to coat. Spread the chicken wings in a single layer, on the lined tray. Cook, turning halfway, for 20-22 mins until golden and cooked through.
COOK RICE
- In a large pot over high heat add rice and the first measure of water. Bring to a boil then reduce heat to medium or medium-low and cover. Simmer for 12 mins or until water is absorbed. When the rice has 4 min cooking time remaining add the peas, stir to combine. Fluff rice with a fork.
MAKE SLAW
- While the rice is cooking, halve the cucumber lengthwise, scrape out the seeds using a teaspoon, and then thinly slice. Put apple cider vinegar and honey in a large bowl and stir to combine. Season with salt and pepper. Add Asian slaw mix and cucumber to the dressing and toss to combine.
GLAZE CHICKEN
- Baste the chicken wings with the tray juices, then spread with the apricot jam, turning to coat both sides. Season with salt and pepper. Roast for a further 5 mins or until glazed and sticky.
TO SERVE
- Divide the pea rice, Asian slaw and chicken wings between plates and drizzle with the tray juices. Sprinkle with the peanuts.
Nutrition
Calories: 965kcal | Carbohydrates: 64g | Protein: 37g | Fat: 38g | Saturated Fat: 9g | Cholesterol: 114mg | Sodium: 281mg | Potassium: 591mg | Fiber: 4g | Sugar: 17g | Calcium: 65mg | Iron: 3mg