From: Alan Deacon
Newsgroups: rec.food.cooking
Subject: RECIPE: Chicken Wings and Chilau Rice
Date: 14 Oct 92 13:13:48 GMT
Organization: Bloomsbury Computing Consortium


Not Buffalo Wings, nor Comfort food but somewhere in between! The chicken
recipe comes from `The Sainsbury Book of Wholefood Cooking' by Carole
Handslip, and the rice from `The British Museum Cookbook' by Michelle
Berriedale-Johnson. Both recipes have been altered to protect the innocent
and just cause I felt like it at the time and it tasted good.

Chicken Wings in honey/soy sauce/mustard/wine/grape/yoghurt sauce!
==================================================================

about 2lb of chicken wings, stray feathers pulled out
3 tablespoons (45ml) honey 
1 teaspoon (5ml) dry mustard [good and hot]
1 teaspoon (5ml) salt
0.5 teaspoon (2.5ml) pepper
2 teaspoons soy sauce [dark]
2 large dollops of hoi sin sauce
1 splursh of white wine (150ml)
4 oz (125g) green grapes
5 oz (150g) yoghurt

Right. We now start ignoring the recipe. Put the honey in a shallow bowl -
I use a semi-set honey, but the recipe calls for clear. Add the mustard 
powder, salt and pepper. A couple of squirts of soy-sauce, and a generous
quantity of Hoi-Sin. Hoi-Sin is Chinese BBQ sauce if you can't get any add
more soy-sauce, but the Hoi-Sin gives a wonderful dark taste without
making the sauce too runny. Mix all together, it should be quite thick
so it sticks to the chicken wings. It will get more liquid in the oven
so don't worry. Spoon a little of the sauce on each wing and place them
in a roasting pan. Cook in a pre-heated oven, Gas Mark 6 (200C) for just
over an hour. Baste them every 20mins or so, and turn them to stop the
wing tips burning. By the end they should be brown all over, and the flesh
almost falling off the bones. Take the wings out of the sauce and put
back in the oven to keep warm. Put the pan with the sauce on the top of
the cooker/stove. Add the wine to the sauce [I really like retsina for this
but that's just me, any white wine 'll do] bring to the boil. Halve the
grapes and add [grapes should be sharp not sweet, to cut through the sweet
sauce] cook till the grapes change colour. Remove from heat and add yoghurt
[full cream Greek yoghurt!!]. Pour sauce over chicken wings and serve.
[Voids dish and paper hand wipes necessary] Drink rest of the bottle of
wine while eating. 

This can either be served with simple vegetables (jacket new potatoes,
steamed spinach/broccoli) or for a real pig out the following rice recipe.
If doing the rice, serve on a large platter with the chicken & sauce on top.

Chilau Rice with added almonds, dates, pomegranate seeds and rosewater
======================================================================

8 oz Basmati rice, soaked in water for about an hour
2 oz butter (two lumps)
seeds from one pomegranate
some dates
some almonds
1 sploosh of rosewater

Wash and soak the rice. Get seeds out from pomegranate, being sure to
remove all the bitter yellow pith. Put pan of water on to boil. Pan 
should have a tight fitting lid. Drain rice and add to boiling water.
Boil rice for around 5 minutes. Rice should be almost cooked. Drain rice
and remove from pan. In pan melt one knob of butter. Return rice to pan
on top of butter. On top of rice put pomegranate seeds, flaked almonds,
chopped dates and sploosh of rosewater. Stir gently to mix in. Place
second knob of butter on top. Put lid on and cook very, very gently
for 20 minutes or more. Don't lift the lid off, you'll let the steam 
escape. At the end of cooking you should have lovely tasting rice
with all the extras. The rice at the bottom will have fried forming a
crust called the `dig'. The rice should be soft and slightly sticky,
no light separate grains here! The pomegranate seeds will have been steamed
and you just eat the whole thing they're so soft. Likewise the dates and
the rosewater and almonds....

Fortunately pomegranates are only in season here for the next few months
otherwise I'd have this too often. This chilau is also very good with 
other meats particularly Persian Khoreshs such as Lamb & Spinach or
Duck & Walnuts.

 
--
	Alan Deacon
	Central Computing Service		Email: a.deacon@ucl.ac.uk
	University College London		Tel: +44 71-380 7359
	Gower Street, London WC1E 6BT		Fax: +44 71-388 5406
Newsgroups: rec.food.cooking