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 4 servings
Calories: 602kcal
Ingredients
Aromatic Paste
- 1 bunch parsley
- 1 small onion large chop
- 1 medium tomato large chop
- 1 medium red bell pepper large chop
- 2 garlic clove
- 1 1-inch ginger
Spicy Peanut Chicken Wings
- 12 chicken wings drums, and wings separated
- 2 teaspoons smoked paprika
- 1 teaspoon crushed red pepper chili flakes
- 1 teaspoon dried thyme
- 1 teaspoon scotch bonnet sauce
- 4 tablespoons natural peanut butter
- 1 lemon juiced and zested
- 2 teaspoon avocado oil
- salt and pepper
Mushroom Jollof Fonio Pilaf
- 2 Packet Yolele's Fonio Pilaf: Jollof- Tomato & Bell Pepper
- 3 tablespoon olive oil
- 1 small onion small diced
- 1 medium red bell pepper small diced
- 2 garlic clove garlic pressed or minced
- 1 small tomato small diced
- 8 cremini mushrooms thinly sliced
- ½ teaspoon dried thyme
- salt and pepper
Garnish
- 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.
- 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 °F 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 saucepan and set aside.
- Finish Pilaf: On medium-high heat, heat a 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 °F.
- 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.
Video
Nutrition
Calories: 602kcal | Carbohydrates: 20g | Protein: 34g | Fat: 45g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 23g | Trans Fat: 0.3g | Cholesterol: 111mg | Sodium: 135mg | Potassium: 967mg | Fiber: 6g | Sugar: 9g | Vitamin A: 4395IU | Vitamin C: 123mg | Calcium: 93mg | Iron: 4mg
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