Fried Rice with Pineapple and Chicken
IndonesianTake a look
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Gluten Free, Coeliacs, Dairy Free, Nut Free
1 kilogram chicken wings
480ml orange juice
4 teaspoons Achiote paste spices
2 garlic cloves, crushed
3 tablespoons vegetable oil
Small handful of fresh chopped coriander leaves
Mix together the orange juice with the juice of one of the limes, crushed garlic and Achiote spices in a large bowl.
Tip in the chicken wings and stir them well so that they are all covered. Marinade them for at least 3 hours (this can be done in a plastic bag) and periodically stir them or shake them to ensure they are coated in the marinade.
Heat the oven to 180C/160C fan/gas mark 4.
Remove the wings from the marinade and reserve. Transfer them onto a large baking tray and toss them in the oil.
Bake in them oven for 30 minutes then pour off any excess oil and add the reserved marinade. Bake for a further 30 to 40 minutes, tossing them in the marinade a couple of times until they are sticky, glazed and golden.
Remove to a serving dish, squeeze the juice of the second lime over them and garnish with the coriander leaves.
(Alternatively the wings can be grilled or barbecued for 25 to 30 minutes, turning frequently and without adding the reserved marinade)