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Chimichurri chicken wing skewers with spiced rice

Name: Chimichurri chicken wing skewers with spiced rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 1.5kg chicken wings, tips removed, halved through the joint; 1/4 cup (20g) salt flakes; 500g microwave rice (we used wild rice and brown rice mixture); 250g cherry tomatoes, halved; 1/2 red onion, finely chopped; 1/2 bunch each parsley and coriander, leaves picked, finely chopped, plus extra coriander leaves to serve; 1 avocado, cut into wedges; Lemon wedges, to serve; 1 long red chilli, chopped; 1 1/2 tbs each dried oregano and smoked paprika (pimenton); 1/2 bunch each parsley and coriander, leaves and stalks chopped; 1/2 red onion, chopped; 1/2 cup (125ml) olive oil; 1/3 cup (80ml) runny honey; 1/4 cup (60ml) red wine vinegar

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Chimichurri chicken wing skewers with spiced rice

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by Sam Parish (Coutts)

SAM PARISH (COUTTS), CHEF

Nov 01, 2017

The perfect recipe to serve at your next weekend barbecue. We guarantee there won't be leftovers.

1.5kg chicken wings, tips removed, halved through the joint
1/4 cup (20g) salt flakes
500g microwave rice (we used wild rice and brown rice mixture)
250g cherry tomatoes, halved
1/2 red onion, finely chopped
1/2 bunch each parsley and coriander, leaves picked, finely chopped, plus extra coriander leaves to serve
1 avocado, cut into wedges
Lemon wedges, to serve

Chimichurri

1 long red chilli, chopped
1 1/2 tbs each dried oregano and smoked paprika (pimenton)
1/2 bunch each parsley and coriander, leaves and stalks chopped
1/2 red onion, chopped
1/2 cup (125ml) olive oil
1/3 cup (80ml) runny honey
1/4 cup (60ml) red wine vinegar

Method

1.

Place chicken and salt in a large saucepan, cover with water and place over high heat. Bring to a gentle simmer to partially cook, then drain and transfer to a tray to cool. When cool enough to handle, thread chicken onto skewers (make sure each piece sits flat to ensure even cooking). Set aside.
2.

Meanwhile, for the chimichurri, place all ingredients in a small food processor and whiz until smooth. Transfer 1/4 cup (60ml) chimichurri to a bowl and set aside. Brush chicken with remaining chimichurri.
3.

Heat a chargrill pan or barbecue to medium-high. Grill chicken, turning frequently and brushing with cooking juices, for 12 minutes or until cooked.
4.

To make the rice salad, microwave rice according to packet instructions. Toss rice, tomato, onion and herbs with reserved chimichurri. Transfer salad to a serving bowl and top with avocado and skewers. Serve with lemon wedges and extra coriander.