Name: Cumin-Lime Wings with Potato, Green Bean, Tomato, Olive & Feta Salad
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1.36 kg chicken wings, split with tips removed; 1 small bunch cilantro; 1 ½ (113 g) pkgs crumbled feta cheese; 1 ½ small pkgs grape tomatoes; 0.68 kg green beans; 1 ½ jalapeño peppers; ¾ cup Kalamata olives, pitted; 1 ½ limes; 0.68 kg new potatoes; black pepper; coriander, ground; cumin, ground; extra virgin olive oil; garlic powder; salt; white wine vinegar

Cumin-Lime Wings with Potato, Green Bean, Tomato, Olive & Feta SaladCumin-Lime Wings with Potato, Green Bean, Tomato, Olive & Feta Salad — a 45-minute dinner recipe with 16 ingredients, serving 6.Ingredients

1.36 kg chicken wings, split with tips removed

1 small bunch cilantro

1 ½ (113 g) pkgs crumbled feta cheese

1 ½ small pkgs grape tomatoes

0.68 kg green beans

1 ½ jalapeño peppers

¾ cup Kalamata olives, pitted

1 ½ limes

0.68 kg new potatoes

black pepper

coriander, ground

cumin, ground

extra virgin olive oil

garlic powder

salt

white wine vinegar

Instructions

Preheat oven to 260°C (500°F). Line two baking sheet pans with aluminum foil to make clean up easier (optional).

Wash and dry the fresh produce.

Zest and juice limes into a large bowl. Add oil and spices, then whisk to combine the marinade.

Pat chicken wings dry with paper towels and add to the bowl with the marinade. Toss to coat, transfer to the baking sheets, and spread out in an even layer.

Place wings in the oven (it doesn't have to be fully heated) and bake, turning once, until cooked through, 25-30 minutes. Remove from oven.

Meanwhile, halve new potatoes; place in a large pot, along with salt, and cover with hot water (from the tap). Bring to a boil, reduce heat to low, and simmer until almost fork-tender, about 10 minutes.

While the potatoes are cooking, place oil, vinegar, and spices in a clean large bowl. Whisk to combine the dressing.

Halve grape tomatoes. Add to the bowl with the dressing.

Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon to reduce spice level. Small dice and add to the bowl. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl and set aside.

Trim and cut green beans crosswise into 1-inch pieces. When the potatoes are just tender, add beans to the pot. Continue to cook until potatoes and beans are fork-tender, 3-4 minutes more. Drain and rinse under cold water to cool.

Roughly chop olives. Add to the bowl with the dressing, along with cooled potatoes, green beans, and feta, then stir to combine the salad.

To serve, divide wings and salad between plates. Enjoy!

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