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Sweet & Spicy Lemon Curry Wings over Lentils & Collard Greens

Tools you may need:
Cuisinart 733-30H Chef’s Classic Stainless 5-1/2-Quart Saute Pan with Helper Handle and Cover

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Sweet & Spicey Lemon Curry Wings over Lentils & Collard Greens
Another delicious one-pan wonder great for weeknight meal. Take the flavors of India and add them to wings to make an amazingly easy and complete weeknight meal. File this under "Sheeeeit yeah Mofo!"
Sweet & Spicey Lemon Curry Wings over Lentils & Collard Greens
Another delicious one-pan wonder great for weeknight meal. Take the flavors of India and add them to wings to make an amazingly easy and complete weeknight meal. File this under "Sheeeeit yeah Mofo!"
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
Rate this recipe!
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Print Recipe
Ingredients
  • Marinade
  • 2 cups chicken broth
  • juice of 1 lemon
  • 1/2 cup ketchup
  • 2 tbsp hot pepper sauce
  • 1/2 tsp salt
  • 1-2 tbsp curry powder
  • 2-3 lb chicken wings
  • Cooking
  • 2 tbsp olive oil
  • 1 onion chopped
  • 3 cloves garlic sliced
  • 3 Roma tomatoes chopped
  • 1/2 lb collard greens chopped
  • 1 cup lentils pre rinsed and soaked for 1/2 hour
  • 3 curry leaves optional, but recommended- buy at local Indian food mart
Servings:
Ingredients
  • Marinade
  • 2 cups chicken broth
  • juice of 1 lemon
  • 1/2 cup ketchup
  • 2 tbsp hot pepper sauce
  • 1/2 tsp salt
  • 1-2 tbsp curry powder
  • 2-3 lb chicken wings
  • Cooking
  • 2 tbsp olive oil
  • 1 onion chopped
  • 3 cloves garlic sliced
  • 3 Roma tomatoes chopped
  • 1/2 lb collard greens chopped
  • 1 cup lentils pre rinsed and soaked for 1/2 hour
  • 3 curry leaves optional, but recommended- buy at local Indian food mart
Servings:
Instructions
    Marinade
    1. In a large bowl combine the marinade ingredients and mix thoroughly. Add the chicken and coat thoroughly with marinade covered for at least an hour. (Would be perfect to marinate the night before and have it ready when you get home from work).
    Cooking
    1. Preheat oven to 350 degrees.
    2. In a large, deep oven safe frying pan (big enough to hold chicken and vegetables or two oven safe pans if you need), sauté the onion and garlic in about 2 tbsp olive oil over medium high heat for about 1 minute. Sauté tomatoes for about 2 minutes.
    3. Place the chicken in the pan and let brown for about 2 minutes, and then turn and let brown for an additional 2 minutes. Save marinade for next step.
    4. Move the chicken to one side of the pan (you may have to pile them up) and place collard greens on the bottom of the pan. then move the chicken on top of the greens on the other side of the pan so you can spread the greens throughout the rest of the pan to form a layer of greens at the bottom. (the greens will need to be submerged in the liquid in the nest steps.) Then spread the chicken throughout the pan on top of the greens.
    5. Add the marinade to pan so that the greens are submerged and let the liquid come to a simmer.
    6. Add the lentils and curry leaves and spread throughout the pan
    7. Place in the oven for about 40 minutes until lentils become tender.
    8. Broil the chicken (and other vegetables still submerged) for about 4 minutes to get chicken crispy.
    9. Make sure lentils are tender and serve.
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