Ingredients
- 900g chicken wings
- 1 tablespoon garlic powder
- 1 tablespoon dried mint
- 1 teaspoon black pepper
- 1 tablespoon ground cinnamon
- 1 tablespoon nutmeg
- 1/2 teaspoon ground cloves
- 2 tablespoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 100ml olive oil
- 200g freekeh
- 500ml chicken stock
- 1 tablespoon sumac
- 1 red onion, sliced
- 1 large bunch parsley, chopped
- 1/2 cucumber, deseeded and sliced
- 1/2 yellow pepper, diced
- 200g cherry tomatoes, halved
- 1 lemon, juice only
- 100g pomegranate seeds
- 100ml olive oil
Method
Pre-heat the oven to 200ºC. Mix all the spices with the salt and oil. Place the chicken wings into a bowl and pour over the spice mix coating them all over.
Place in the oven and roast for 30 minutes.
Add the freekeh to a pan with cold stock and bring to the boil. Reduce the heat to a simmer and cook for 15 minutes. Allow to cool then mix in all the remaining ingredients in and serve alongside the spicy chicken wings.
Ingredients
- 900g chicken wings
- 1 tablespoon garlic powder
- 1 tablespoon dried mint
- 1 teaspoon black pepper
- 1 tablespoon ground cinnamon
- 1 tablespoon nutmeg
- 1/2 teaspoon ground cloves
- 2 tablespoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 100ml olive oil
- 200g freekeh
- 500ml chicken stock
- 1 tablespoon sumac
- 1 red onion, sliced
- 1 large bunch parsley, chopped
- 1/2 cucumber, deseeded and sliced
- 1/2 yellow pepper, diced
- 200g cherry tomatoes, halved
- 1 lemon, juice only
- 100g pomegranate seeds
- 100ml olive oil
Method
Pre-heat the oven to 200ºC. Mix all the spices with the salt and oil. Place the chicken wings into a bowl and pour over the spice mix coating them all over.
Place in the oven and roast for 30 minutes.
Add the freekeh to a pan with cold stock and bring to the boil. Reduce the heat to a simmer and cook for 15 minutes. Allow to cool then mix in all the remaining ingredients in and serve alongside the spicy chicken wings.