Spiced chicken wings with vegetables from the oven

Preheat the oven to 190 ° C.

Wash the fennel and cut the hard bottom off, halve and remove the hard core. Cut into 2 cm sections.

Peel the onions and cut each onion into 6 parts. Peel the ginger and cut finely.

Wash the peppers, remove the stalk and seeds and cut the flesh into rings of 1 cm. Clean the orange and grate the orange peel. Squeeze out the fruit.

Spread the vegetables evenly over a baking sheet covered with parchment paper, drizzle with the oil and sprinkle with salt and pepper.

Put the chicken with the ginger, orange juice and grater, chilli sauce, pepper and ½ tl salt in a bowl and scoop.

Divide the chicken and the adherent marinade over the vegetables. Place the baking sheet in the middle of the oven and roast the chicken with the vegetables in approx. 30 min. Until done. Turn the chicken halfway.

Meanwhile, bring a pot with plenty of water to the boil. When the water boils, add the rice and possibly some salt.

Boil the rice for 8 minutes, drain and leave covered until the chicken is cooked.

Spoon the rice on a flat dish and spread the vegetables, chicken and marinade over it. Tasty with extra chili sauce.