Saturday, January 15, 2011

Chicken Wings with Garlic, Cilantro, and Lemon Juice

I bought myself a few cookbooks for Christmas. One of them was "The Book of Tapas," a new cookbook published in 2010 by Phaidon Press Limited. The authors are Simone Ortega and Inés Ortega, both renowned Spanish tapas chefs.
The book is a collection of simple recipes for tapas. They all look delicious; some look adventurous; and all look relatively easy to prepare and simple in terms of ingredients.

I made a variation of one of the recipes -- Chicken Wings with Garlic, Cilantro, and Lemon Juice.

I thought it was decent, but next time I will use less lemon juice, and possibly add some heat, like a diced pepper or something.

Recipe: Chicken Wings with Garlic, Cilantro, and Lemon Juice

1 lb chicken wings
1 cup Olive oil
1 Habanero pepper, chopped
Juice of 1 lemon, strained
4-5 cloves garlic, chopped
Several sprigs of cilantro, chopped
Salt and pepper, to taste

1. Rinse chicken wings and pat dry. Season both sides with salt and pepper.
2. Heat oil in a large skillet or frying pan. Cast-iron is preferred, as it will give a better flavor.
3. Add the chicken wings, in batches, and cook over medium heat, turning frequently, for 12-15 minutes, until evenly browned and cooked through. Check that the wings are cooked by piercing one with the point of a sharp knife; if the juices run clear and the meat is no longer pink, the chicken is cooked.
4. Drain the skillet, reserving about 2 tablespoons oil. Stir in the lemon juice. Add the garlic, cilantro, and pepper. Cook for about 5 minutes.
5. Serve the chicken wings immediately with the skillet juices spooned over them. These are good accompanied with French fries (chips) or a green salad.

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