Chicken wings with tamarind, ginger and thyme, baked sweet potatoes and chopped salad
By OcadoLife
Published on 20 April 2022
The marinade here is wonderfully sour, sweet and tangy – as the chicken wings char on the barbecue, baste them with any excess. You could mix up the marinade before you set off and transport it in an airtight lidded containerTime and servings
55 minsTotal time
4Servings
15 minsPrep time
40 minsCooking time
Ingredients
- 4 medium sweet potatoes (about 125g each)
- 80 g of tamarind paste
- 40 g of soft brown sugar
- 2 garlic cloves, crushed
- 1 tbsp of finely grated ginger
- 1 large pinch of chilli flakes, to taste
- 2 tsp of chopped thyme leaves
- 3 tbsp of olive oil, plus extra to drizzle
- 12 chicken wings (about 1kg)
- 1 cucumber, peeled, deseeded and finely chopped
- 4 medium tomatoes, finely chopped small bunch of coriander, leaves roughly chopped
- 1 lime, juiced
- 150 ml of soured cream
- 1 green chilli, such as jalapeño, thinly sliced
Method
Step 1
Combine the tamarind, sugar, garlic, ginger, chilli and thyme in a large bowl with the olive oil. Add the chicken wings, ensuring they’re well coated, then cover and leave to marinate somewhere cool for 30 mins, or longer if left in a fridge – overnight, if you have time. Meanwhile, prepare a charcoal or gas barbecue for cooking and heat to medium-hot; if using charcoal, the barbecue is ready when the flames have died down to hot embers.Step 2
Pierce the sweet potatoes with a fork or sharp knife, smother the skins with a drizzle of olive oil and season well with salt. Wrap each of the potatoes in a double layer of foil, sealed tight but with a bit of space within the package. Bake on the grill (or in the embers of a campfire) for about 40 mins, turning often. When the potatoes are soft and cooked through, remove from the heat and leave wrapped in foil to keep warm.Step 3
While the sweet potatoes cook, assemble the salad, mixing together the cucumber, tomatoes and half the coriander. Season well with salt, pepper and the lime juice.Step 4
When the sweet potatoes have been cooking for around 30 mins, ensure the barbecue is medium-hot and arrange the wings in an even layer on the grill. Season with salt. Cook for 25-30 mins, turning often, until browned and cooked through.Step 5
When ready to serve, unwrap the potatoes, split them down the centre and season well. Top each with soured cream and the remaining coriander, then serve with the chicken, salad and slices of chilli.