Sumac roasted chicken wings with preserved lemon and coriander

Method

1. Pre-heat oven to 180C . Combine the chicken wings, sumac, olive oil. Season to taste with salt & pepper and toss to coat.
2. Arrange the chicken wings on a greased oven tray and roast for 25 minutes or until cooked through.
3. Meanwhile, combine the burghul and 150ml hot water in a bowl. Stir to combine, season with salt and pepper and cover and let absorb for 10-15 minutes.
4. Puree the coriander and tomato in a food processor until smooth. Add half this to the burghul mix and retain the rest.
5. Finely grate the garlic into a bowl with a little olive oil. Add the finely sliced preserved lemon, and mix together. Add this to the burghul mix.
6. Spoon this onto a platter and arrange the chicken wings over the top, drizzle with olive oil and the retained puree of tomato and coriander