Spicy Peanut Chicken Wings with Mushroom Jollof Seasoned Fonio Pilaf
African-Inspired Grilled Chicken, a wet rub made with peanut butter, onion, bell peppers, lemon, ginger, tomatoes, hot peppers, and thyme. Served with a Fonio Pilaf using Yolele’s Flavored Jollof Fonio Pilaf tossed in sauteed mushrooms, garlic, tomatoes, red bell pepper, thyme, and parsley.
Servings 2
Calories: 674.12kcal
Ingredients
Spicy Peanut Chicken Wings
- 6 chicken wings drums, and wings separated, yielding 12 pieces
- ¼ bunch parsley
- ¼ medium onion large chop
- ½ medium tomato large chop
- ½ red bell pepper large chop
- 1 garlic clove
- 1 1- inch ginger
- 1 teaspoon smoked paprika
- ½ teaspoon chili flakes
- ½ teaspoon dried thyme
- ¼ teaspoon scotch bonnet sauce
- 2 tablespoons natural peanut butter
- 1 lemon juiced and zested
- 1 teaspoon avocado oil
- 1 teaspoon kosher salt or to desired taste
- ¼ teaspoon ground black pepper
Mushroom Jollof Fonio Pilaf
- 1 packet of Yolele's Fonio Pilaf: Jollof- Tomato & Bell Pepper
- 2 tablespoon olive oil
- 1 cup onion small diced
- 1 cup red bell pepper small diced
- 1 garlic clove garlic pressed or minced
- ½ cup tomato small diced
- 2 cup cremini mushroom thinly sliced
- ¼ teaspoon dried thyme
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons fresh parsley coarsely chopped
Garnish
- 1 tablespoon chopped parsley
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Prep Chicken: Set aside chicken wings in a medium mixing bowl.
- Make Marinade: In a food processor or blender, combine parsley, onion, tomato, red bell pepper, garlic clove, ginger, smoked paprika, chili flakes, dried thyme, scotch bonnet sauce, natural peanut butter, lemon juice and zest, avocado oil, and black pepper.
- Marinate Chicken: Pour marinade over chicken, combine well, place plastic wrap on top, and place in the refrigerator to marinate for at least 30 minutes (for intense flavor, soak for at least 4 hours).
- Set Air Fryer: Preheat the air fryer temperature to 350 degrees Fahrenheit and set the cooking time for 20 minutes. Using an air fryer liner, pour the chicken and its marinade. Spread the chicken out evenly to cook uniformly.
- After 10 minutes, stir the chicken well, flip each piece, and spread it evenly to continue frying.
- Make the Pilaf: Follow the instructions on the Yolele package to cook the whole package in a small saucepan and set aside.
- Finish Pilaf: On medium-high heat, heat a medium frying pan. When the saute pan is hot, add the olive oil and heat.
- Once the oil is hot, add the onion, garlic, tomatoes, mushrooms, bell pepper, thyme, salt, and black pepper, and saute for 3-5 minutes with a spatula until the onions and mushrooms are tender.
- Fluff the fonio pilaf with a fork and add it to the sauteed onion-mushroom mixture. Combine well, cover, and set aside to keep warm.
- Check Chicken: Ensure the internal temperature with a meat thermometer on the thickest chicken piece is at 165 degrees Fahrenheit.
- Plate Up: Before serving, sprinkle the chopped parsley onto the fonio pilaf, and combine well. Portion the pilaf and chicken and garnish with chopped parsley.
Nutrition
Calories: 674.12kcal | Carbohydrates: 29.29g | Protein: 35.49g | Fat: 48.48g | Saturated Fat: 10.47g | Cholesterol: 111.02mg | Sodium: 1951.65mg | Fiber: 7.21g | Sugar: 13.86g
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