Chicken Wings with Olive Rice

Ingredients

• 800 g chicken wings (without tips)
• 30 g liquid butter
• Salt
• Pepper (freshly ground)
• 300 g long-grain rice
• 5 sprigs thyme
• 3 rosemary sprigs
• 2 red bell peppers
• 2 beef tomatoes
• 60 g black olives (pitted)
• 60 g green olives (pitted)
• 5 garlic cloves
• 6 tbsp Olive oil
• 4 tbsp liquid honey
• 1 tsp Cayenne pepper
• cherry tomatoes (for garnish)

Instructions

1. 1.

   Preheat the oven to 200°C fan. Wash the chicken wings and pat dry with kitchen paper. Split them at the joint and arrange in a fat pan. Brush with liquid butter and season with salt and pepper. Bake in the preheated oven for about 20 minutes.

2. 2.

   Meanwhile, cook the rice according to package instructions in salted water. Wash the herbs, shake off excess moisture, pluck leaves from stems, and chop rosemary leaves.

3. 3.

   Clean, wash, and finely dice the bell peppers. Wash the tomatoes, remove stem ends, and chop the flesh. Slice olives into rounds. Peel and mince garlic.

4. 4.

   Heat olive oil in a large pan, sauté pepper and garlic for 3–4 minutes while stirring. Add tomatoes and olives, season with salt, pepper, and half the herbs, then cook for another ~5 minutes, stirring occasionally.

5. 5.

   Stir honey and cayenne pepper together, brush over chicken wings, and finish cooking for an additional 5 minutes. Drain rice, let it drain, then mix into the pan with vegetables. Plate the rice and chicken wings, sprinkle remaining herbs, and garnish with cherry tomato halves.