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Sumac roasted chicken wings with preserved lemon and coriander

A delicious and popular Lebanese recipe.

Shopping list (serves 4-6):

  • 400 gram chicken wings
  • 2 teaspoons sumac
  • 1 tablespoon olive oil
  • 100grams fine burghul
  • 2 small roma tomatoes
  • 1 small clove garlic
  • ½ teaspoon preserved lemon, rind only, finely sliced
  • ½ cup picked coriander leaves

Method:

  • Pre-heat oven to 180C . Combine the chicken wings, sumac, olive oil. Season to taste with salt & pepper and toss to coat.
  • Arrange the chicken wings on a greased oven tray and roast for 25 minutes or until cooked through.
  • 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.
  • Puree the coriander and tomato in a food processor until smooth. Add half this to the burghul mix and retain the rest.
  • Finely grate the garlic with a microplane into a bowl with a little olive oil. Add the finely sliced preserved lemon, and mix together. Add this to the burghul mix.
  • 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

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