Chicken wings with cilantro and ginger, thyme rice

Ailes de poulet à la coriandre et au gingembre, riz au thym : instructions

• Marinade
  • 1
    Cut the chicken wings at the joints, then cut the tendons on one side to fold back the meat.
    Prepare a mixture by blending the cilantro (including the stems), ginger, lemon, olive oil, and soy sauce.
  • 2
    Use this mixture to marinate your chicken wings for a good 2 hours.
    Prepare the rice by rinsing it in cold water two or three times.
• Cooking the wings
  • 3
    Preheat your oven to 220°C.
    Place the chicken wings on a baking sheet, brush them with the marinade, and bake for about 10 minutes.
    
    Cooking time may vary depending on the size of the wings. Keep an eye on them while they cook so they don’t burn.
  • 4
    Sprinkle with salt as soon as they come out of the oven, and season lightly with pepper in the same way.
    Save the juices to make a small sauce.
    Start cooking the rice by covering it (rice and water together with a pinch of salt) over low heat at the same time you put the wings in the oven, so the rice and wings will be ready at the same time.
  • 5
    Rice needs to be cooked over very low heat so that the water doesn't all evaporate.
    Check the rice after 8 to 10 minutes of cooking.
    
    Do not lift the lid while cooking. Opening it will let all the steam escape, which helps the rice cook.
  • 6
    When it's done cooking, add the thyme.