Chicken wings often get given short shrift by recipe writers as they don’t always yield a lot of meat. But this recipe is more about taste than texture and for me the wings are probably the tastiest bit of the bird. Wings are best served with lots of spice or marinade so I opted to go down the Moroccan route.
Serves 2
Ready in 25 minutes
1. Rub the chicken wings with the ginger and a pinch of salt and brown in a pan. After about 5 minutes take them out and put them in a deep-sided casserole dish.
2. Fry the onions and garlic in oil until the onion becomes clear, then add the spices and cook for a further five minutes.
3. Add the onion mixture to the chicken and pour over the drained chickpeas. Then add the tomatoes, water and handful of fresh coriander.
4. Bake in a preheated oven at 200◦C for 10 - 15 minutes.
5. For extra taste you could crumble in a cube of chicken stock when you add the water and tomatoes but wing meat is often tasty enough.
6. Serve on a bed of couscous.
The best of British cooking from Hugh Fearnley-Whittingstall
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