Preheat oven to 200°C. Place the chicken wing pieces into a baking dish and bake for 50 minutes or until crisp.
Wash the rice until water runs clear. Place the rice, water and stock cube in a saucepan, bring to the boil, reduce heat to low and simmer for 25 mins or until the rice has absorbed all of the liquid. Leave the rice to steam in its own heat for another 10 minutes, do not lift the lid.
Stir through the zucchini, corn kernels, shallots and ginger. Cover and allow to steam in its own heat for a few minutes. Stir through lemon juice, oil and coriander. Season to taste with salt and pepper. Serve the rice salad with the chicken wing pieces.
Enjoy with this delicious bbq chicken recipe.
Source: Fresh Living – 6 June 2005, Page 38
Recipe by Michelle Noerianto
Rinse chicken (including cavity) under cold running water. Pat dry with paper towel. Place chicken, breast-side down, on a large chopping board. Using sharp kitchen scissors, cut along each side of the backbone and remove. Turn chicken over. Using the heel of your hand, press down firmly on the breast bone until bone breaks. Place chicken in a baking dish.
Combine oil, garlic, sumac, lemon rind and lemon juice in a bowl. Rub mixture over chicken. Cover. Refrigerate for 2 to 3 hours, if time permits.
Spray a barbecue plate or chargrill with oil. Heat over medium heat. Cook chicken, covered, for 30 minutes each side or until cooked through (see note). Cut chicken into large pieces. Sprinkle with coriander. Serve with tabouleh and baba ghanoush.
Source: Super Food Ideas – November 2009, Page 80
Recipe by Cathie Lonnie
