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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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Shredded Chicken and Jellyfish Salad

For those of you that regularly follow this site, you might of wondered what happened to all that wonderful chicken, that was poached to make the Chicken Corn Soup, after all you can’t possible cook a whole chicken and just eat the breast meat? Well you’re quite right, following in from part of the recipe, my mother wouldn’t let me growing up waste such good food, so it was a matter of waste not want not, with the recipe of the week, being a slightly more unusual dish if you’re not used to South East Asian cuisine, shredded chicken and jelly fish salad. Normally jelly fish alone, is fairly neutral in taste, it does however have quite a interesting crunchy texture to it, so a little sesame seed oil and seasoning can go a long way, for this light and tasty salad. As it’s a salad, once you’ve shredded the chicken it’s quite quick to make and perfect as a Summer time dish. So without further ado, read, enjoy and cook.

Texture and spice, goes down quite nice


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