Name: African-style Chicken wings in creamy peanut sauce with baked potato wedges and roasted pepper
Total time: 45 min
Yield: 2
Cuisine: West Africa
Ingredients: 6 piece Chicken wings; 2 tube Peanut butter; 400 g Potatoes; 2 piece Tomato; 1 sachet(s) African-inspired spice mix; 2 piece Romano pepper; 2 piece Garlic; 1 piece Onion; 10 g Unsalted peanuts; 10 g Fresh flat leaf parsley; 300 milliliters Low sodium chicken stock; 1 teaspoon Honey [or plant-based alternative]; 2 tablespoon Olive oil; 1 teaspoon White wine vinegar; to taste Salt and pepper

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Recipes

African-style Chicken wings in creamy peanut sauce

with baked potato wedges and roasted pepper

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Allergens:

Pinda's

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total45 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

3 piece

Chicken wings

1 tube

Peanut butter

(Contains: Pinda's May be present: Noten)

200 g

Potatoes

1 piece

Tomato

½ sachet(s)

African-inspired spice mix

1 piece

Romano pepper

1 piece

Garlic

½ piece

Onion

5 g

Unsalted peanuts

(Contains: Pinda's May be present: Noten, Sesamzaad)

5 g

Fresh flat leaf parsley

(May be present: Selderij)

Not included in your delivery

150 milliliters

Low sodium chicken stock

½ teaspoon

Honey [or plant-based alternative]

1 tablespoon

Olive oil

½ teaspoon

White wine vinegar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)4049 kJ

Calories968 kcal

Fat54 g

Saturated Fat15.6 g

Carbohydrate52.4 g

Sugar13.3 g

Dietary Fiber15.2 g

Protein67 g

Salt1.9 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Bowl

•Stove

•Baking Sheet with Baking Paper

•Fryingpan with lid

•Paper Towel

Cooking Steps

Preheat the oven to 210°C.
Wash the potato and cut into 2cm cubes. Transfer to a bowl, add half of the olive oil and season with salt and pepper. Mix well and place them on a parchment-lined baking sheet. Bake in the oven for 35 - 40 minutes, tossing halfway.

Bring a large lidded frying pan or pot to medium-high heat. Add the rest of the olive oil. Pat dry the chicken wings with kitchen paper.
Fry the chicken wings in the pot for 1 - 2 minutes on each side.
In the meantime, crush or mince the garlic, finely dice the onion.

Add the onion and garlic to the chicken and fry for 2 - 4 more minutes. Prepare the stock and transfer it to the chicken. Let the chicken boil for 8 - 10 minutes with a lid.
Meanwhile, dice the tomato and cut the romano pepper into halves.
Drizzle the honey over the pepper and place on the baking tray next to the potatoes. Bake along for the last 15 minutes.

Add the tomato and white vine vinegar to the chicken pot and sprinkle the african spice mix* over the chicken wings and sauce. Let simmer with the lid for 4 - 6 minutes.
Add the peanut butter to the chicken and mix until the sauce is creamy. Let simmer for a final 4 - 6 minutes without a lid. In the meantime finely chop the parsley.

*Take care, this ingredient is spicy. Use as preferred.

Serve the potatoes and roasted romano pepper on deep plates. Serve the peanut chicken along with the sauce. Top the chicken and sauce with the peanuts and garnish with the parsley.

Did you know... as well as vitamin C, romano peppers are also high in vitamin E. This antioxidant is also found in sunflower oil, wholegrain products, nuts, seeds and green vegetables.