This recipe could not be any easier. It’s great for a mid week dinner. I found this recipe in Tyler Florence’s Ultimate. You cannot go past this recipe for a quick and delicious dinner.
- 1.8 kg chicken wings
- extra virgin olive oil
- salt and pepper
- 125g unsalted butter, softened
- 2 tspn Thai red curry paste
- zest and juice of 1 lime
- 1 tbls honey
- splash of soy sauce
- Preheat the oven to 220deg Celcius (425f)
- Wash the wings then pat dry.
- Put the wings in a bowl and drizzle well with olive oil and season with salt and pepper.
- Spread the wings out on a baking tray and roast for 25-30 minutes or until the skin is crisp and brown.
- Meanwhile, combine the butter, red curry paste, lime zest and juice, honey and soy sauce into a blender.
- Season with with salt and blend to mix then transfer to a bowl.
- When the wings come out of the oven, place them into the bowl with the butter and give it a toss.
Apritadang Manok (Chicken Casserole)
This week’s Filipino dish is apritandang Manok or Filipino Chicken Casserole. Again, there are many versions of this dish that can be found all over the Philippines. This dish originated from the Spanish when they ruled the country. I enjoy cooking this dish as with most of my recipes it’s simple and very tasty.
- 2 tbs olive oil
- 1 small chicken cut into serving pieces
- 2 crushed garlic cloves
- 1 diced large onion
- 1 can diced tomatoes
- 2 bay leaves
- 1 tsp salt
- 1 tbs black pepper
- 1 1/2 cups water
- 2 large cubed potatoes
- 1 green cubed capsicum
- Heat the oil in a large saucepan and brown the chicken lightly. Then remove and set aside.
- Add garlic and stir-fry until golden. Then stir-fry the onions until translucent.
- Return the chicken and add the tomatoes, bay leaves, water, salt & pepper. Simmer for 20 minutes over low heat.
- Add the potatoes and simmer for 15 minutes or until nearly cooked.
- Add the capsicum and simmer for 5 minutes.
- Serve hot with plan steamed rice.