Sticky Spiced Apricot Chicken with Quinoa and Stone Fruit and Feta Salad

DSC_0473DSC_0445 DSC_0457 DSC_0464

Who doesn’t love sticky, finger-lickin good, chicken wings? This is a versatile recipe, as you could serve it as a weeknight meal with the family or you could cut the wings into thirds, adjust the cooking time to a bit less and serve them as a yummy finger food at your next barbecue. I love the stone fruit, feta and red onion combination too, it’s punchy and exciting. This is a great summer time recipe, bright and cheerful!

DSC_0409

DSC_0482Method

Ingredients

12 whole chicken wings

2 tbs fresh ginger, grated

2 cloves garlic, finely chopped

4 tbs worcestershire sauce

3 tbs oyster sauce

4 tbs soy sauce (use gluten free soy or tamari if necessary)

1/2 cup apricot jam

2 tsp chinese 5 spice powder

1/2 tsp chilli flakes

1/2 tsp pepper

A few good handfuls of mixed mesculin leaves

2 apricot

1 peach

1 nectarine

1 plum

Handful each of parsley and mint leaves, roughly torn

100g firm feta

1/2 red onion, very thinly sliced

light olive oil

white wine vinegar

salt and pepper

Cooked quinoa and lemon wedges to serve

Method

In a large non-reactive dish (glass is good), combine the ginger, garlic, worcestershire sauce, oyster sauce, soy sauce, apricot jam, chinese 5 spice, chilli flakes and pepper. Add the chicken and use hands to thoroughly cover with the marinade. Cover with cling wrap and marinate in the fridge for at least 4 hrs, but overnight is much better.

Pre-heat oven to 180 degrees celcius and line a large baking tray with baking paper. Arrange the chicken in a single layer and cover with foil. Bake for half an hour. Remove from oven, remove the foil and drain any liquid from the tray. Brush the chicken with some of the liquid and return to the oven without the foil. Cook for another 20-30mins, brushing with the liquid every 5mins.

For the salad, on a large platter, arrange the lettuce, fruit, herbs and onion and crumble over the feta. Drizzle with a little of the light olive oil and white wine vinegar and season with salt and pepper.

Serve the chicken with the salad, cooked quinoa, lemon wedges and any leftover sauces from the cooked chicken.

Enjoy!

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s