Chicken Wings With Coriander, Garlic And Lemon (Jawaneh) Recipe

Posted on
 lemon and garlic is a classic Lebanese flavour combination Chicken wings with coriander, garlic and lemon (jawaneh) recipe

Chicken, lemon and garlic is a classic Lebanese flavour combination. Also packed with fragrant coriander, these chicken wings with their caramelised, sticky skin are impossible to resist.

Serves 4
Preparation 10min
Cooking 50min
Skill level Easy

By
Norma Dakhoul

Ingredients

1 kg chicken wings, wing tips removed
2 tbsp olive oil

Coriander, garlic and lemon sauce

¼ cup finely chopped coriander leaves
5 large garlic cloves, crushed
60 ml (¼ cup) extra virgin olive oil
2 tbsp lemon juice

Cook’s notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Serves 4 as part of a mezza spread

Preheat panggangan to 200°C. Arrange wings in a single layer on an panggangan tray, drizzle over oil and scatter with 1½ tsp salt. Roast for 45 minutes or until crispy and golden.

Just before wings are ready, make the sauce. Heat a large frying pan over low heat, add coriander, garlic and oil, and cook, stirring, for 1 minute. Add lemon juice and remove from heat. Remove wings from oven, add to frying pan and toss until completely coated in sauce, then serve.

Photography Mark Roper

As seen in Feast magazine, November 2013, Issue 26. For more recipes and articles, pick up a copy of this month’s Feast magazine.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *