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How to make Butter chicken wings with almond pilaf

Yield = 4
Prep time: 6:15
Cook time: 0:50
Total time: 7:05

Ingredients

  • 350g jar mild butter chicken simmer sauce
  • 1/2 cup plain yoghurt
  • 2 tablespoons lemon juice
  • 1.5kg chicken wings
  • 20g butter
  • 1 medium brown onion, finely chopped
  • 2 teaspoons cumin seeds
  • 450g packet 2 1/2-minute microwave basmati rice, unheated
  • 100g baby spinach
  • 1/4 cup natural sliced almonds, toasted
  • Lemon wedges, to serve
  • Fresh coriander sprigs, to serve

Method

  • Step 1 Combine simmer sauce, 1/2 of the yoghurt and 1/2 of the lemon juice in a large bowl. Add chicken. Toss to coat. Cover. Refrigerate overnight.
  • Step 2 Preheat oven to 200C/180C fan-forced. Line 2 large baking trays with baking paper. Place chicken on prepared trays. Season with salt and pepper. Bake, turning halfway through cooking, for 45 to 50 minutes or until chicken is browned and cooked through.
  • Step 3 Meanwhile, melt butter in a medium saucepan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add cumin. Cook, stirring, for 1 minute or until fragrant. Add rice. Cook for 2 to 3 minutes or until heated through. Add spinach and remaining lemon juice. Cook, stirring, for 2 to 3 minutes or until spinach is just wilted. Season with salt and pepper. Sprinkle with almonds.
  • Step 4 Serve chicken with almond pilaf, remaining yoghurt, lemon wedges and coriander sprigs.