Recipe - Coriander-Crumbed Wings And Potato Wedges

2 One half pound Chicken Wings
4 small Baking Potatoes
2 tablespoon Olive Oil
1 tablespoon Butter
1 One half cup Dry Bread Crumbs
2 teaspoon Coriander; Dried Ground
1 teaspoon Salt
One half teaspoon Cumin
One fourth teaspoon Pepper

1. Cut tips from wings; separate wings at joints. Scrub potatoes and cut
each lengthwise into 8 wedges. 2. In large skillet, heat oil with butter
over mediumhigh heat; cook chicken wings, turning once or twice, for about
8 minutes or just until skin is opagque and beginning to brown. Using
slotted spoon, remove wings and set aside. 3. Add potatoes to pan; cook,
turning often, for about 4 minutes or just until all sides are beginning to
cook and coated with drippings. Using slotted spoon, remove potatoes and
set aside. 4. In large bag, combine crumbs, coriander, salt, cumin and
pepper. Add wings and potatoes; shake gently to coat with crumbs. Place
wings on rack in shallow baking pan; place potatoes skin side down in
separate baking pan. 5. Bake potatoes, uncovered, in 375F oven for 10
minutes. Place chicken in oven and bake for about 30 minutes or until
chicken is no longer pink inside, potatoes are tender and crumb coating is
browned.

Recipe by: Canadian Living "Rush Hour Cookbook"

Posted to MCRecipe Digest V1 #859 by Bob & Carole Walberg
walbergr@mb.sympatico.ca on Oct 22, 1997