Nigerian Turkey Wing Stew with White Rice

Ingredients

• 1200 g turkey wings
• 3 red peppers
• 400 g chopped tomatoes
• 2 tbsp tomato purée
• 2 onions
• 1 scotch bonnet chilli
• 3 garlic cloves
• 15 g fresh root ginger
• 1 tsp curry powder
• 1 tsp dried thyme
• 1 chicken stock cube
• 5 tbsp vegetable oil
• 300 g long-grain rice

Method

1. 1

   Cut the turkey wings at the joints (ask the butcher, or use chicken drumsticks and halve the times). Put in a pan with half an onion, chopped, the curry powder, thyme, crumbled stock cube and 600ml water. Cover and simmer for 40 minutes until tender. Lift out the turkey and keep the stock.

2. 2

   Heat the oven to 220C (200C fan, gas 7). Brush the turkey with 1 tbsp oil and roast on a tray for 15-20 minutes until the skin is browned and crisp and no pink remains near the bone.

3. 3

   Meanwhile, blend the red peppers, chopped tomatoes, 1 onion, the scotch bonnet, garlic and ginger, then boil in a wide pan for 10 minutes until reduced.

4. 4

   Heat the remaining oil in a large pan, fry the remaining half onion, sliced, with the tomato purée for 3 minutes, then add the reduced blend and fry for 15-20 minutes, stirring often, until it darkens and the oil floats to the top.

5. 5

   Add 300ml of the turkey stock and the roasted turkey and simmer for 10 minutes. Season with salt.

6. 6

   While the stew simmers, rinse the rice and cook it in 600ml lightly salted water, covered, for 12-15 minutes until tender. Serve straight away, and cool any leftover rice quickly.