Ingredients

Method

For the marinade:
• 2 spring onions, roughly chopped
• 2 cloves garlic
• 1 Scotch Bonnet chilli, seeded
• 3 sprigs fresh thyme
• 2 T honey
• 1 T ground allspice
• 1 t ground white pepper
• 1 t ground nutmeg
• 1 T ground cumin
• 1⁄2 cup soya sauce
For the green sauce:
• 30 g fresh coriander
• 2 cloves garlic
• 10 g fresh mint, plus extra to garnish
• 1⁄2 cup plain yoghurt
• 1 lime, zested and juiced
• sea salt and freshly ground black pepper, to taste
For the chicken:
• 600 g free-range chicken wings
• 1 T extra virgin olive oil
• 2 x 250 g sachets Woolworths Heat and Eat coconut jasmine rice
• 1 x 400 g can red kidney beans, drained
• 1 papaya, peeled and roughly chopped

Method

Ingredients

1. To make the marinade, place all the ingredients in a blender, then blend until smooth. Coat the chicken wings in the marinade and the olive oil, then place into an air-fryer and cook for 15 minutes at 200°C.

2. To make the sauce, blend all the ingredients together until smooth, then
set aside until needed.

3. Heat the rice according to package instructions and mix with the beans.

4. Serve the cooked chicken with the rice, green sauce and papaya chunks, garnished with mint.

Cook's note: Double the marinade and freeze it to defrost before your next braai. It’s just as good used for fish, vegetables and the most delicious lamb chops.

Find more chicken recipes here. 

Photographs: Myburgh Du Plessis 

Production: Keletso Motau 
Food assistants: Lerato Motau And Ivan Masiyazi