Saturday, 8 May 2010

Tikka Time

Saturday evenings for us, these days, are increasingly ruled by my sons' growing obsession with Doctor Who.  Not terrible, because Hubby and I enjoy watching it with them (even if we do have to tolerate a running commentary on what's happening in the program we. are. watching. too.).  Early evening television means an earlier supper than we might otherwise have and this spicy dish is perfect for a Saturday night, eaten from sticky fingers, noshed without ceremony but with huge enjoyment, before they rush to the sofa for their weekly 'fix'.  Tonight I prepared a bowl of my ever-popular Spiced Potatoes with Spinach, but these wings are just as good with a bowl of rice or a nice green salad.   Cross-culturally, I rather love them with Tzatziki, too, especially leftovers eaten cold for a sneaky snack or a light lunch.

Tikka-Style Wings

I have a Typhoon CrushGrind, (highly recommended) so I grind *these* spices in that before adding them to the whizzer.  Alternatively, crush in a pestle-and-mortar or even substitute 1/2 tsp each of the bought ready-ground spices

12 chicken wings
6 tbsp olive oil
3 tbsp cider vinegar
1 1/2 tbsp tomato purée 
1 onion, roughly chopped
1 inch piece ginger root, roughly chopped
5 cloves garlic, roughly chopped
2 tbsp ground cumin
1 tbsp ground coriander
1 tsp cinnamon
1/4 tsp cayenne pepper
6 cloves*, ground (and see above)
seeds from 8 cardamom pods*, ground (and see above)
tbsp black peppercorns*, ground (and see above)

Put the chicken wings in a large bowl and everything else into a blender or food processor.  Whizz to a fragrant, nubbly paste.  Pour and scrape this over the chicken wings, then turn them really well to coat them completely in the spicy paste-marinade.  You can either cling-film the bowl as it is or, to save space (always important in a family 'fridge), I transfer the whole shebang to a lidded plastic box.  Either way, chill for at least 6 hours or overnight. 

Cook the chicken wings, still coated in the flavour-paste, in a 200°c oven for 40 minutes.  I usually line a roasting pan with foil because any burnt-on paste is a nightmare to wash up!  Serve on a large platter and make sure to provide plenty of kitchen paper and a poubelle de table (aka 'table dustbin') for the discarded bones. Slurp!
Cath xx

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