|Sumac-roasted chicken wings with preserved lemon and coriander|
This is a great example of how a few simple ingredients can really pack a punch. Chicken wings are inexpensive and great value, but this recipe would work equally well with any cut of chicken – simply adjust cooking times to suit.
Skill level Easy
By Brett Sargent
400 g chicken mid wings
1½ tsp sumac
1½ tbsp olive oil
salt and black pepper
100 g fine burghul
200 g (2 small) tomatoes
1 small garlic clove
½ preserved lemon, rind only, finely sliced
½ cup picked coriander leaves, stems reserved
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.
Preheat panggangan to 180˚C. Combine the chicken wings, 1 teaspoon sumac and 2 teaspoons olive oil in a bowl. Season to taste and toss to coat. Arrange the wings on a baking paper-lined panggangan tray and roast for 25 minutes until golden and cooked through.
Meanwhile, combine the burghul and 150 ml hot water in a bowl. Stir to combine, cover and set aside for 10–15 minutes until all the water has been absorbed.
Place the tomato and coriander stems in a blender or food processor and blend until smooth (alternatively, finely chop both by hand). Add tomato puree and remaining sumac to the burghul and season to taste. Mix until well combined and set aside.
Using a microplane, grate the garlic into a bowl. Add the remaining olive oil and mash together with a fork. Add the preserved lemon and coriander. Grind in some black pepper and mix to combine.
Divide chicken wings and burghul among plates and scatter with the preserved lemon and coriander dressing.
Photography by Benito Martin. Styling by Lynsey Fryers.