Gluten Free Tame Dragon Chicken

Wednesday, March 20, 2013

Oh, this chicken. Over the years, I have heard many a people refer to this chicken (a recipe written by Nigella Lawson in her cookbook, Kitchen) as being one of the greatest chicken recipes there is. I love Nigella. Love. But, I have to admit, I was a bit disappointed with this recipe.

When I view the word dragon I immediately think of ultimate heat. The iconic fire-in-the-belly hutzpah of a veritable force to be reckoned with. Toss that word in as an adjective for food and things start to get exciting. As my palate has developed, I've learned that I love spicy food. I'm capsaicin crazy, actually. So perhaps my love of chili peppers is marring my view of this recipe? But, for me, this wasn't fiery.

This was ... all bark and no bite. Fur coat, no knickers. Pardon the pun, but: smoke with no flame. In fact, while tasting the marinade for this, I chucked loads of ingredients at it! I kept the pepper seeds that Nigella tells you to discard and still, at best, the spice was muted and demure. Three or four wings in, I started to feel a slight tingle around my lips and thought, Finally! It's getting spicy! But no. That was it. If you don't like too much spice, you'll love this. These are my tweaks on Nigella's recipe. Although, I'm going to have to go back and spice it up even more in the future. Much to my spice-cautious husband's chagrin.



Ingredients:
For the Tame Dragon Chicken
1 tsp ground coriander
1 spring onion, chopped
1 red bell pepper, de-seeded and cored
2 tsp rice vinegar
2 tsp hot chilli powder
2 tbsp ground ginger
2tbsp salt
3tbsp coriander leaf
5 red chilies and their seeds, halved
40ml sesame oil
80ml sunflower oil
1 pack of about 20 chicken wings


All right, let's cook:
Preheat the oven to 220C.
Put the chillies, bell pepper, ginger, salt, vinegar, oils, ground coriander, spring onion and chilli powder into a food processor and whizz until smooth.

Arrange the chicken wings on a shallow roasting tin or baking tray and pour over the sauce. After ensuring that all the wings are coated in the sauce, roast for 40 minutes.

When done, transfer to a serving platter and drizzle the remaining sauce and juices from the pan back over the chicken. Sprinkle with coriander leaf. I served it with rice and vegetables (not shown).

6 comments:

  1. Still sounds like a tasty chicken dish, but I agree, I would expect tears to come to eyes while eating a dragon. Thanks for sharing this recipe with us on foodie friday.

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    1. Tears & panting after a glass of water usually do the trick for me! :) This was still tasty, though! Thanks again for hosting the party

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  2. I just put together a "50 Fabulous Chicken Dishes" Recipe Round Up from links that were submitted to The Weekend re-Treat over the past couple of weeks and this recipe was included and featured in today's post!

    http://thebestblogrecipes.blogspot.com/2013/04/50-fabulous-chicken-dishes.html

    Shauna @ The Best Blog Recipes

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    1. Oh, what a fab idea! Thank for featuring; can't wait to check out all those chicken recipes!

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  3. Yep, I'm with you there - before reading what you wrote, I expected Dragon Chicken to be 'toilet roll in the freezer' worthy lol. We're spice lovers in this house too - hotter the better. Still looks really good though, and there's always plenty of ways to make a dish hotter :-)

    Found you via the Best Blog recipes link up :-)

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    1. Hahahahah "toilet roll in the freezer"! Yes, exactly that! :) Too right, there are loads of way to make a dish hotter! :)

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