Ingredients:
For the wings
400g chicken wings
1 large shallots, diced
2 cloves garlic, minced
2- 3 stalks spring onions
1 habanero chili (use gloves when handling hot peppers!!)
1 tbs all spice
3/4 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp freshly grated nutmeg
1 tsp chicken stock powder
1 tsp dried thyme
2 heaped tbs brown sugar
3 tbs soy sauce (i used Kikkoman soy sauce)
Fresh lime juice (from 1 lime)
1 tsp white vinegar
2 tbs cooking oil
Salt and pepper to taste (i used about 1 tsp of salt)
For the coconut rice
1 cup of rice
1/2 cup canned black beans
1 cup coconut milk (200 ml)
3/4 cup water ( make it 1 cup if you like softer rice)
1 bay leaves
1 tsp fried garlic
Salt & pepper
Extras
Lime wedges
Cilantro
- For the wings, prior to marinating trim any over hanging skins and excess fat on the wings, poke the wings with a fork (for better flavor). In a food processor combine all the ingredients except the wings, puree until smooth. Transfer the mixture to a resealable plastic bag. Toss in the wings, make sure the wings are fully coated. Marinate the wings for at least 6 hours or overnight in the refrigerator.
- Preheat oven to 200 °C (at least 15 min), meanwhile get the wings out of the fridge, line a baking tray with parchment paper. Place the wings on the prepared baking tray. Bake for about 35- 40 minutes or until golden brown (flip the wings over about halfway baking time).
- Meanwhile prepare the coconut rice, first drain the beans and then in a cooking pan preheat 1 tbs of cooking oil, add the beans, season it with salt and pepper, stir fry for about 5 minutes or until fully cooked, set aside. In a cooking pot with a lid, add the uncooked rice, coconut milk, water, bay leaves, fried garlic, salt and pepper. Mix them well, turn on the heat to medium and let it boil. Cook until the water absorbed and create holes on the surface of the rice. Turn the heat to low, cover with the lid and let it sit for 5 to 7 minutes. With a fork, fluff the rice and add in the beans. Mix until well combined.
- Serve the wings over coconut rice with some lemon wedges and cilantro leaves.
