Jawaneh (Garlic, Lemon and Coriander Chicken Wings with Potatoes)
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Ingredients
- 1000 g chicken wings
- 3 tbsp olive oil
- 1 tsp paprika
- 800 g waxy potatoes
- 8 garlic cloves
- 2 lemon
- 30 g fresh coriander
- 3 tomatoes
- 1 cucumber
Nutrition (per serving)
- Calories
- 770 kcal
- Protein
- 48.9 g
- Carbohydrate
- 40.1 g
- of which sugars
- 6.3 g
- Fat
- 44.8 g
- of which saturates
- 11.1 g
- Fibre
- 7.6 g
- Salt
- 0.56 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 220C (200C fan, gas 7). Toss the chicken wings with 1 tbsp olive oil, the paprika and 1 tsp salt and spread out on a large tray. Cut the waxy potatoes into wedges and toss with 1 tbsp oil and ½ tsp salt on a second tray.
- 2
Roast both for 40-45 minutes, turning halfway, until the wings are crisp, golden and cooked through with no pink at the bone and the potatoes are tender.
- 3
Meanwhile, crush the garlic and mix with the juice of the lemons, the chopped coriander, the remaining 1 tbsp oil and a pinch of salt.
- 4
Toss the hot wings in the garlic and coriander sauce in a large bowl.
- 5
Serve with the potato wedges and a salad of the tomatoes and cucumber, cut into chunks.
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