| 1 | 6 chicken wings 1 clove garlic, peeled and crushed 1 small onion, peeled and sliced 1 tbsp soyy sauce 4 tbsp dry sherry 1 level tbsp tomato puree 2 fl oz chicken stock freshly ground black pepper rice: 4 oz brown rice ?level tsp ground turmeric 1 pint boiling chicken stock 1 oz butter 4 oz long grain white rice 2 level tbsp finely chopped parsley chicken: place the chicken wings in a shallow dish. |
| 2 | Mix together the garlic, onion, soy sauce, sherry, tomato puree, stock and pepper. |
| 3 | Use to coat the chicken wings; cover and leave to marinate in the refrigerator for at least 2 hours. |
| 4 | Set the oven to 425°F. |
| 5 | Uncover the chicken and cook towards the top of the oven for 20 minutes. |
| 6 | Turn the oven down to 375°F. |
| 7 | Place brown rice in an oven proof dish with the turmeric, 12 fl oz of the stock and ?oz of the butter. |
| 8 | Cover and cook for 15 minutes below the centre of the oven. |
| 9 | Place the white rice in an ovenproof dish with the remaining stock and butter. |
| 10 | Cover and place alongside the brown rice. |
| 11 | Cook all dishes for a further 35-40 minutes, until the chicken is reddish brown and crisp and the rice is cooked. |
| 12 | Baste the chicken during cooking. |
| 13 | Stir the parsley into the white rice before serving. |
