"My friend Renee Trudeau introduced me to this intriguing spice paste, which she came across on holiday in Georgia," says Brigitte Hafner. "It's kind of a Georgian harissa, and can go over meat once it's been roasted or grilled or can be used as a marinade. It's quite spicy and completely delicious. Thanks Renee!"
- 1 kg chicken wings
- Extra-virgin olive oil and lemon wedges, to serve
- 1 tomato, coarsely chopped
- 3 long red chillies, seeds removed, coarsely chopped
- 2 garlic cloves, coarsely chopped
- ¼ cup (firmly packed) coriander, coarsely chopped
- ¼ red capsicum, coarsely chopped
- 2 tsp ground coriander seeds
- 1 tsp white vinegar
- 60 ml (¼ cup) mild-flavoured extra-virgin olive oil
- 1For adjika, process ingredients (except oil) in a food processor to combine, then add oil and blend to a fine paste. Rub adjika all over chicken and refrigerate to marinate (4-6 hours or overnight).
- 2Preheat oven to 175°C. Add wings to a large roasting pan, then roast, turning every 15 minutes, until wings are golden and cooked through (30-45 minutes). Set aside loosely covered with foil to rest (10-15 minutes), then drizzle with oil and serve with lemon.
Drink suggestion: Something amber-coloured, preferably from Georgia. Drink suggestion by Max Allen.
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