Muristek
Wings made sticky with garlic butter, a revived roast with pomegranate and lentils – smart chicken recipes that aren’t just for Sunday
A roast chicken is a joyous sight, plump and golden, the star of Sunday lunch, then – the next day – something to plunder for sandwiches and soup. But most of the chicken we eat arrives in the kitchen not as a whole, glorious bird, plucked and tied and ready for the oven, but in the form of wings or thighs, breasts or drumsticks. Neat little packages for weekday dinners.
Wings – cheap and too often forgotten – roast sweetly enough with nothing more than lemon, green oil and black pepper. (I despair of supermarkets and butchers who remove the tips of their chicken wings. The bit that crisps and caramelises so delectably in the roasting tin.) I sometimes leave them in the oven till they are so crisp they almost shatter between the teeth, tiny strips of translucent nut-brown skin – savoury butterscotch to eat with salt, lemon and a tub of hummus.
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