Inspired by the flavours of Lebanon and the Middle East, the stunning combination of flavours will make you look at chicken and carrots in a whole new light. If you're planning ahead, marinate the chicken the night before for a punchier flavour.
- 500 g (roughly 8) chicken wingettes (see Note)
- 3 cloves garlic, sliced
- 3 tsp cumin seeds
- 1½ tbsp olive oil
- 1 tsp ground coriander
- ¾ tsp chilli powder spice
- 3 tsp honey
- 3 tsp lemon juice, plus extra wedges to serve
- 2 bunches dutch carrots, trimmed and halved lengthways
- 1 tbsp tahini
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time overnight (optional)
Preheat oven to 200°C.
In a mortar and pestle, pound the garlic, 1 teaspoon cumin seeds and a pinch of salt until smooth. Transfer to a bowl and stir in 3 teaspoons olive oil, coriander, chilli powder and 2 teaspoons each of lemon juice and honey.
Add wingettes, season to taste and mix until well coated in the marinade. Arrange the chicken on a baking paper-lined tray. Transfer to the oven and roast for 15-20 minutes or until golden and cooked through.
Meanwhile, arrange carrots on a baking paper-lined tray and drizzle with 3 teaspoons olive oil. Sprinkle with 2 teaspoons cumin seeds and season to taste. Transfer to the oven and roast for 15-20 minutes until tender and the tips begin to caramelise.
Meanwhile, combine the tahini with 3 teaspoons hot water and mix until combined. Stir in 1 teaspoon each of honey and lemon juice, and season with a pinch of salt.
Divide chicken and carrots between plates and drizzle with tahini sauce. Serve with lemon wedges.
• Wingettes are the drumstick part of the chicken wing, commonly available from butchers and poultry suppliers. You can use any type of wing for this recipe, simply adjust the cooking time to suit.
Photography by Benito Martin. Styling by Lynsey Fryers. Food preparation by Suresh Watson.
White series ceramic cup (for dip) from Koskela.