Meat chickens are free to roam in custom built barns with easy access to food and water.
Crisp Curried Wings with Steamed Rice and Sambals
Type: Bake
Cut: Wings
Style: Western
Ingredients
1kg Steggles Chicken Wings
2 Tablespoons Patak's Mild Curry Paste
1½ Cups Basmati Rice, Rinsed
1/2 Teaspoon Salt
3 Cups Boiling Water
2 Tomatoes, Blanched And Skinned
1 Small Cucumber
1 Cup Patak's Lime And Mango Chutney
Instructions
Rinse chicken wings and pat dry with kitchen paper. Rub the curry past well into the chicken wings with fingers, covering all surfaces. Pint the wing top to form a triangle. Place in a single layer on tray and leave to stand for 30 minutes in the refrigerator, uncovered.
Meanwhile, place rice in a 2 litre dish add sat and boiling water. Cover with lid or foil and place on the lower shelf of a preheated oven. Cook at 180°C for 40 minutes. Remove from oven and stand covered for 5 minutes.
Transfer chicken wings to a wire rack places over a backing tray. Place tray on top shelf of oven above the rice. Cook for 20 minutes, turning once.
When rice has been removed from the oven, increase oven temperature to 200°C and back fro 2 minutes until wings are crisp. Serve hot with the rice and sambal.
Sambal
Halve the tomatoes, remove seeds then cut and dice. Peel cucumber and slice in half lengthwise and remove seeds with a teaspoon. Dice the cucumber and mix with the diced tomato.
Tip: Co-ordinate the cooking so that the rice and chicken utilise the same oven.
Serves 4-6