Oven-baked pilaf with vegetables and chicken wings

Name: Oven-baked pilaf with vegetables and chicken wings
Ingredients: 30 ml olive oil; 1 medium onion (150 g); 1 garlic clove; 1 teaspoon thyme; 2 bay leaves; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon turmeric; 1/2 teaspoon chili powder; 350 g chicken wings; 2 leeks (300 g); 2 large carrots (300 g); 250 g sweet potato; 175 g brown rice; 500 ml chicken broth; 100 g frozen peas; 1 teaspoon salt; 1/2 teaspoon ground pepper; 3 medium tomatoes (360 g); 30 ml water; 15 g fresh parsley; 1 medium cucumber (300 g)

Meat - Oven-baked pilaf with vegetables and chicken wings by Jasmina H. - Recipia

Oven-baked pilaf with vegetables and chicken wings gets my favorite touch from sweet potato; brown rice bakes in broth alongside the meat and vegetables. Leeks, carrots, peas and tomatoes soften around the grains, while turmeric and cumin give the pilaf a golden color, with the vegetables still holding their shape and the brown rice tender. I serve it with fresh cucumber slices. Prep: 20 minutes. Cook: 50 minutes. Rest: 4 minutes. Total time: 74 minutes. Servings: 4. About 490 kcal and 18 g protein per serving.

Ingredients

30 ml olive oil
1 medium onion (150 g)
1 garlic clove
1 teaspoon thyme
2 bay leaves
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon chili powder
350 g chicken wings
2 leeks (300 g)
2 large carrots (300 g)
250 g sweet potato
175 g brown rice
500 ml chicken broth
100 g frozen peas
1 teaspoon salt
1/2 teaspoon ground pepper
3 medium tomatoes (360 g)
30 ml water
15 g fresh parsley
1 medium cucumber (300 g)

Preparation

1. Preheat the oven to 180°C. Chop the onion and garlic, slice the leek into rounds and the carrots into slices, and dice the tomatoes and peeled sweet potato. 2. Heat 30 ml olive oil in an ovenproof casserole. Sauté the onion and garlic over medium-high heat for 5 minutes, stirring so they don’t burn. If the pan gets dry, add 30 ml water. 3. Add the thyme, bay leaves, coriander, cumin, turmeric and chili powder, then stir. Add the chicken wings and cook for 2 minutes, turning them from time to time. 4. Add the leek, carrots and sweet potato. Cook for 3 minutes, until the leek starts to soften. Add the brown rice, chicken broth, peas, salt, pepper and tomatoes. 5. Bring the mixture to a boil, about 5 minutes, then cover the casserole and bake for 35 minutes, until almost all the liquid has been absorbed. 6. Take the casserole out of the oven, stir the pilaf and leave it to rest for 4 minutes. Chop the parsley and scatter it over the top; serve with sliced cucumber.

Notes

Fresh cucumber slices can go alongside each serving instead of a separate salad. A lidded cast-iron pot can go straight into the oven; if you use another dish, make sure it’s suitable for 180°C. Long-grain white rice can replace the brown rice in the same amount, but check it after 20 minutes, as it softens faster. Very juicy tomatoes will leave more liquid in the dish, so cut them into larger pieces and don’t crush them when stirring. Wings of a similar size will cook evenly while the rice is in the oven. I plan the rest of the meal around the 20 minutes of hands-on prep and let the oven do the rest. The pilaf keeps in the fridge for up to 3 days. When reheating, add 15 ml water to each serving and cover it so the rice doesn’t dry out.