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595g CO2 (-63%1)
A climate-friendly diet doesn’t has to mean to abstain from meat completely. This recipe for juicy chicken wings with polenta and crunchy carrots just about proves this. Chicken has a far lower carbon footprint compared to other meats (e.g. 4-times lower than beef). Additionally, the demand for chicken wings is significantly smaller than that for other parts, such as the chicken breast. By using the less desirable wings, this recipe follows the nose-to-tail strategy and thus supports eating the whole animal and raising less chickens overall.
|4 pieces (ca. 300g)||chicken wings|
|100g||(coarse) maize polenta|
|½ cube (5g)||vegetable stock|
|2tbsp (3cl)||rape seed oil|
|4 twigs (ca. 5g)||thyme|
|salt, pepper, ground paprika|
Percent Daily Value (DV)
1. Preheat the oven to 200°C.
2. Peel the carrots and half lengthwise if thicker than 3cm in diameter. Coat the carrots in a bowl with 1tbsp oil and salt. Place evenly on a lined baking sheet.
3. In the same bowl, marinate the chicken wings with 1tbsp oil, minced garlic, plucked thyme leaves, as well as salt, pepper and paprika to taste. Add the chicken wings to the baking sheet and roast with the carrots for 30 min.
4. Bring ½ litre water to a boil. Add half a stock cube and whisk until dissolved. Add polenta maize and simmer on low heat for 20-25 min. Stir occasionally, until the desired softness is reached. Season with pepper and possibly salt.
5. Serve chicken wings, carrots and polenta together.