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Sweet Asian Chili Chicken w Pea Studded Couscous
Asian chili sauce makes an excellent marinade for just about any meat. Here, along with a couple of other simple seasonings bring these chicken wing 'dings' to the top of the dinner requests, especially with the children. Ingredients
- 1 3lb. bag chicken wing sections or drummettes
- 11/2 c. sweet Asian chili sauce
- 1 tbsp. sriracha hot chili sauce
- 1 tsp. adobo seasoning
- 2 tsp. roasted coriander
- 1 tsp. smoked paprika
- 1 tbsp. onion powder
- 2 tsp. kosher salt
- 1 box plain couscous
- 2 cups chicken broth or stock
- 6 oz. frozen peas
- olive oil for drizzling
- cracked black pepper to taste
- parsley for garnish
Directions
- In a resealable bag, add chili sauces, adobo, coriander, paprika, onion powder, salt and pepper to taste. Blend well and add chicken parts. Coat chicken and marinate for 2 to 24 hours.
- After marination, preheat oven to 450* F. Drain excess marinade off chicken and arrange on a large roasting pan with a rack. Roast chicken for 20 to 25 minutes or until internal temperature reaches 155 degrees.
- Meanwhile, in a medium sauce pan, bring 2 cups of chicken broth up to a boil. Add couscous and peas. Stir to incorporate peas and cover, then remove from heat. Fluff with a fork and drizzle olive oil just before plating and grind pepper over to taste.
- Couscous may be omitted and the wings may be served a la carte as an appetizer or party favor.
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Reviews
the longer you marinate these babies, the more awesome they become. Try them with a mango and red onion relish over plain rice to raise the bar!
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