Roasted Chicken with Artichokes and Salsa Brava

Votes: 4

Time: 1 hour.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 293, total fat 24 G., saturated fats 4 G., proteins 8 G., carbohydrates 12 G., fiber 2 G., cholesterol 36 mg, sodium 281 mg, sugar 1 G.

Chicken wings are deep-fried with artichoke slices and served with a spicy Spanish salsa brava for dipping. Before frying, the chicken marinates for several hours in a spicy beer marinade, then is dredged in flour along with canned artichoke hearts and fried until golden brown. Start preparing the salsa immediately after marinating the chicken to allow it time to infuse and enhance the flavors. Serve the chicken wings with artichokes and a drizzle of lemon juice. This appetizer pairs perfectly with beer.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Chicken wings

1 cup of beer
1/3 cup sherry or white wine vinegar
1 teaspoon dried oregano
5 cloves garlic, crushed
1 tbsp. coriander seeds, crushed
3 bay leaves
18 chicken wings (shoulder parts)
Olive oil, for deep-frying
1 cup flour
1 can (220g) canned artichoke hearts, drained and halved
Lemon wedges, for serving

Salsa Brava

1 can (170 g) canned piquillo or pimento peppers, drained
A quarter of a red onion, coarsely chopped
1 clove garlic, coarsely chopped
1/4 cup olive oil
0.5 tsp ground coriander
2 tsp smoked paprika
0.5 tsp ground cumin
1/4 tsp dried thyme
A pinch of cayenne pepper
2 tbsp. dry white wine
2 tsp sherry or white wine vinegar

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Prepare a spicy marinade:

In a large bowl, combine beer, vinegar, oregano, garlic, coriander, bay leaf, 2 teaspoons salt and 1/2 teaspoon black pepper.
Add the chicken, cover and refrigerate for at least 6 hours or overnight.

Prepare the salsa:

Combine the pepper, onion, garlic, olive oil, coriander, paprika, cumin, thyme, cayenne, white wine, and wine vinegar in a food processor and process until smooth; season with salt and pepper to taste.
Cover and refrigerate for at least 2 hours.
In a large saucepan, heat 1 inch (2.5 cm) of olive oil to 350°F (175°C) on a deep-fry thermometer.
Fry the wings and artichokes:

Meanwhile, season the flour with salt and pepper in a bowl. Remove the chicken from the marinade and pat dry with paper towels. Dredge the wings in flour and fry, a few at a time, turning as needed, until golden brown, 10-12 minutes. Transfer to paper towels to drain excess oil.
Heat the oil to 175°C (350°F), coat the artichoke hearts in the remaining flour, and fry until golden brown, 3-4 minutes. Transfer to paper towels to drain, and squeeze a few lemon wedges over the top.
Serve chicken and artichokes with salsa and lemon.