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Cous Cous and Cajun Chicken Wings

This weeks recipe is a bit of a strange combination of New World cuisine, meets Old. I was quite happily making a batch of Cajun Chicken wings (with an awesome spice recipe provided by, Cooking Up The Pantry) when I thought, maybe eating 2kg’s of chicken wings isn’t the healthiest meal I could be making.  So rummaging through the pantry I found a bag of cous cous and fortunately enough ingredients in the refrigerator to make a light and tasty cous cous salad.  After whipping up a batch of both wings and cous cous, not only did I have a very happy belly, but leftovers to savour later on in the week. The only caveat is unlike many of my usual recipe’s, this one you need to give yourself 24 hours, to let the dry rub work it’s magic. So sit back, read and enjoy of old meets new, east meets west.

East meets West

East meets West

INGREDIENTS

CHICKEN WINGS

– 2kg of chicken wings
– 1 lemon
– 2 tablespoons of olive oil
– 9 tablespoons paprika
– 3 tablespoons smoked paprika
– 3 tablespoons cayenne pepper
– 6 tablespoons ground pepper
– 9 tablespoons garlic powder
– 5 tablespoons onion powder
– 6 tablespoons salt
– 6 tablespoons dried oregano
– 3 tablespoons dried thyme

 COUS COUS

– 200 grams of cous cous
– 3 cloves of garlic
– 1 small onion
– 250 ml’s of chicken stock
– Half a cucumber
– 12 cherry tomatoes
– A handful of pine nuts
– 1 handful of coriander

More fun with knifes

More fun with knifes

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