Add a bit of spice to your weeknight meals and try these Tikka chicken wings with potato wedges, the perfect hot comfort dish!

SERVES 4 // COOKING TIME 1 hour 15 min

INGREDIENTS
¼ cup tikka spice
1 cup plain yoghurt
1 kg chicken wings
5 potatoes, cut into wedges
Handful micro herbs

METHOD
1. Whisk together the tikka spice and yoghurt until fully combined.
2. Pour over the chicken wings and toss until they are well coated. Allow to marinate for 2 hours.
3. Preheat oven to 200°C and line a baking tray.
4. Toss the potato wedges with enough vegetable oil to coat them and season well.
5. Spread wedges out on the prepared tray and bake for 30–40 minutes, until crispy and cooked through.
6. Once the potatoes are done, increase the oven temperature to 230°C. Line another baking tray with foil and position a wire rack over it.
7. Arrange the wings on the rack and bake for 25 minutes, until cooked through and slightly charred.
8. Serve with the potatoes and fresh micro herbs.

Recipe & styling: Leila-Ann Mokotedi
Photography: Jotham van Tonder // HMimages.co.za

The post Tikka chicken wings with potato wedges appeared first on MyKitchen.

This is the budget-friendly, vegetarian burger meal you’ve been waiting for. We have all the good things: potato wedges, a salad full of avocado and some scrumptious lentil burgers. Dinner is served!

SERVES 4 // COOKING TIME 25–30 min

INGREDIENTS
For the wedges
4 potatoes, cut into wedges
3 tbsp vegetable oil
1 tsp paprika
Salt and black pepper
For the burgers and salad
3 tbsp vegetable oil
1 onion, peeled and grated
2 cloves garlic, peeled and crushed
250g red lentils, cooked as per packet instructions
85g couscous
1 egg
4 hamburger rolls, halved and toasted
1 avocado, peeled, pitted and sliced
3 tbsp olive oil
Zest and juice of ½ lemon
120g mixed lettuce and wild rocket

METHOD
For the wedges
1. Preheat oven to 180°C.
2. Place the wedges on a baking tray. Coat with oil, paprika, salt and pepper, and toss. Bake for 25–30 minutes, until golden and crispy.
For the burgers and salad
1. Heat 1 tbsp vegetable oil in a pan over medium heat and fry the onion and garlic for 5 minutes, until soft. Add the lentils and cook for a few minutes to release the moisture.
2. Place the lentil mixture, couscous and egg in a food processor. Pulse to blend to a rough mixture. Shape into 4 patties.
3. Heat the remaining vegetable oil in a pan over medium heat. Fry the patties for 2–3 minutes on each side, until brown and crispy.
4. Toss the avocado with the olive oil and lemon zest and juice. Season.
5. Place the patties on the toasted rolls and garnish with rocket. Serve with dressed avocado, lettuce and potato wedges on the side.

The post Lentil burgers with potato wedges and avo salad appeared first on MyKitchen.