This week has definitely been a challenge, but I am grateful it is over. I doubt I have been this tired in a very long while :(. Anyways I finally went to see my sis and family after about a month and the saddest thing happened, my nephew didn’t recognise me anymore. He cried at the sound of my voice #heartbreaking but thankfully balance has been restored #whew :).
So a meal request was made hence this food. Grilled chicken wings was the main course but my brother-in-law asked if I could make fried rice and I did since it would compliment the chicken oh so well 🙂
Prep time: 50mins (40 minutes to marinate chicken)
Cook time: 1 hr
Serve: 14 – 17
2kg chicken wings
3 tablespoons dried thyme
2 tablespoon dried grounded red chilli
7 knorr cubes
2 lemons, freshly squeezed
700g easy cook white rice, washed in cold running water
1 tablespoon curry
3 red onions, chopped
3 red peppers, chopped
3 green peppers, chopped
1 kg of frozen mixed vegetables
300g cooked prawns
600g king prawn tails, roughly chopped
In a container, mix the chicken with half thyme, dry chilli peppers and knorr cubes, salt, lemon and 2 tablespoons olive oil. Cover with cling film and keep in the fridge to marinate for 40 minutes.
Meanwhile in a large saucepan add rice and about 1.4l water, season with thyme, dry chilli peppers, 3 knorr cubes, salt and curry. Cook for 20 minutes.
Place the chicken in a preheated oven to grill at 240°. Leave to cook for 20 minutes on each side.
In a large frying pan add olive oil, once heated add onions and chopped peppers; fry for 1 minute. Season with the remaining thyme, knorr cubes and salt. Add mixed vegetables and leave to cook for 4 minutes. Add prawns and king prawn tails and leave to cook on low heat for 10 minutes.
Add the fried vegetables to the cooked rice, stir in and leave to cook for 3 minutes on low heat. Serve with grilled chicken.