Chicken, Main Course, Simple Dinner Sunday

Hadji and a Couple of Thugs

Here’s the thing… so it’s not quite Alibaba and the Forty Thieves
okay – not even close.

But the thought of packing 40 cloves of garlic into a chicken wing dish just gave Jane the Heebie Jeebies , ’cause she’s not really the garlic-zoo-breath kind of fan like I am.

What I did have was:

a lone leek that missed getting into the beef stew pool
a shallot, some scallions
a Spanish and Texas Sweet
and a single garlic clove

All just hanging around taking up space.
So, it’s not a herd of scimitar wielding, pajama pant wearing, bare-chested  thieves… just a couple of smelly onion-y thugs.

Chicken Wings with Mixed Alliums
Serves 2 to 3
 8 to 12 Whole Joint Chicken Wings
1 Leek
2 Shallots
1 Spanish (or other strong onion)
1 Texas Sweet (or other sweet onion)
1 Clove Garlic
2 Scallions
1 Carrot
Salt and Cracked Black Pepper
6 to 8 Saffron Threads (a good pinch)
1/4 Teaspoon Ground Cumin Widgets

Preheat the oven to 375
Tuck the wing tips over the second joint so they look like pajama pants (or a swanky pair of MC Hammer dancin’ pants) Season well on both sides with salt and pepper
Clean and chop the leek, Spanish and sweet onions
Peel the carrot and cut into 2″ sections; slice length way into thin slices
Peel and crush the garlic
Place all of the vegetables in a shallow covered casserole dish
Place the prepped chicken wings on top and sprinkle with the cumin
Crush the saffron between your fingers and sprinkle over the wings
Cover and bake at 375 for 45 minutes
Finely chop the scallions and top the dish before serving

Serve with tomorrow’s recipe – Brown Rice Salad

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