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🍽️ Crispy Chicken Wings with Aromatic Olive Rice

742 kcal · 30 min · 4 servings

Ingredients

• 800 g chicken wings (tips removed)
• 30 g melted butter
• salt
• pepper (from a mill)
• 300 g long-grain rice
• 5 sprigs thyme
• 3 rosemary sprigs
• 2 red bell peppers
• 2 firm tomatoes
• 60 g black olives (pitted)
• 60 g green olives (pitted)
• 5 garlic cloves
• 6 tbsp olive oil
• 4 tbsp liquid honey
• 1 pinch cayenne pepper
• cherry tomatoes (for garnish)

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with fan setting.
2. 2. Wash the chicken wings thoroughly.
3. 3. Pat the wings dry with kitchen paper.
4. 4. Split the wings at the joint into two pieces.
5. 5. Place the wing pieces in a baking dish.
6. 6. Brush the wings with the melted butter.
7. 7. Season the wings generously with salt and pepper.
8. 8. Place the tray in the preheated oven.
9. 9. Bake the wings for about 20 minutes.
10. 10. Cook the rice in salted water according to the package instructions.
11. 11. Wash the fresh herbs and shake off excess water.
12. 12. Strip the leaves from the stems of the herbs.
13. 13. Finely chop the rosemary needles.
14. 14. Remove the seeds and core from the bell pepper.
15. 15. Wash the bell pepper and dice it into small cubes.
16. 16. Wash the tomatoes and remove the tough stem ends.
17. 17. Chop the flesh of the tomatoes.
18. 18. Slice the olives into rings.
19. 19. Peel the garlic clove.
20. 20. Chop the garlic finely.
21. 21. Heat the olive oil in a large pan.
22. 22. Sauté the bell pepper cubes and garlic in it.
23. 23. Stir constantly.
24. 24. Cook the vegetables for 3 to 4 minutes.
25. 25. Add the chopped tomatoes and olives.
26. 26. Season with salt, pepper, and half of the chopped herbs.
27. 27. Let the vegetables simmer for another 5 minutes.
28. 28. Stir the vegetables occasionally.
29. 29. Mix the honey with the cayenne pepper.
30. 30. Brush the chicken wings with this mixture.
31. 31. Finish baking the wings for another 5 minutes.
32. 32. Drain the cooked rice.
33. 33. Let the rice drip dry well.
34. 34. Stir the rice into the pan with the vegetables.
35. 35. Divide the rice and wings onto plates.
36. 36. Sprinkle the dish with the remaining fresh herbs.
37. 37. Garnish with halved cherry tomatoes.

Nutrition per serving

• kcal: 742
• Protein: 31 g · Fett/Fat: 39 g · Carbs: 56 g