Dutch East Chicken Wings and Rice

Chicken wings are baked in a spicy tomato-based sauce. The accompanying rice is flavored with turmeric, cloves, almonds, and golden raisins.

• Preparation Time: 10 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 10 mins
• Calories: 650 Calories

Ingredients

• 2 teaspoons ground cloves
• 4 cups water
• salt and pepper to taste
• 1 teaspoon cayenne pepper
• 2 cloves garlic, crushed
• 2 teaspoons ground turmeric
• 8 bay leaves
• 1 (28 ounce) can tomato sauce
• 2 cups long grain rice, rinsed and drained
• 3 (10.75 ounce) cans tomato soup
• 1 teaspoon cloves
• 1.5 teaspoons salt
• 0.33333334326744 cup golden raisins
• 3.5 pounds chicken wings, tips on
• 0.33333334326744 cup slivered almonds

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Pour tomato sauce and soup into a large roasting pan. Stir in cloves, garlic, bay leaves, cayenne, and salt and pepper. Take the tip of each chicken wing and bend it back, securing it under the joint where thigh and drummette are joined. Place wings in pan, and spoon sauce over chicken.

Step 3

Cover pan, and bake in a preheated oven for 30 minutes. Reduce heat to 325 degrees F (165 degrees C), and bake until sauce is thick, about 1 1/2 hours.

Step 4

To prepare rice, combine rice, water, cloves, salt, turmeric, almonds, and raisins in a large saucepan over high heat. Bring to a boil. Reduce heat, and simmer until rice is cooked, about 10 minutes.