Chicken Recipes

CRISPY CHICKEN WITH GARLIC RICE

Chicken wings cooked until they are really tender have a surprising amount of meat on them, and make a very economical supper for a crowd of kids — provide lots of paper towels, napkins and finger bowls for the greasy fingers.

INGREDIENTS
1 large onion, chopped
2 garlic cloves, crushed
2 tablespoons sunflower oil
1 1/4 cups basmati rice
1 1/2 cups homemade or canned hot chicken stock
2 teaspoons finely grated lemon rind
2 tablespoons chopped mixed herbs
8 or 12 chicken wings
1/2 cup all-purpose flour
salt and black pepper
fresh tomato sauce and
vegetables, to serve

SERVES 4

1. Preheat the oven to 400°F. Fry I the onion and garlic in the oil in a large flameproof casserole, until golden. Stir in the rice and toss until all the grains are well coated in oil.

2. Stir in the stock, lemon rind and herbs and bring to a boil. Cover and cook in the middle of the oven for 40—50 minutes. Stir once or twice during cooking.

3. Meanwhile, wipe the chicken wings dry. Season the flour and use to coat the chicken portions thoroughly.

4. Put the chicken wings in a t small roasting pan and cook in the top of the oven for 30—40 minutes, turning once, until crisp.

5. Serve the rice and chicken wings with a fresh tomato sauce and a selection of vegetables.