Name: Midwest Roasted Wing Couscous Skillet
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Cuisine: Hungarian, Polish, Russian, Ukrainian, Ashkenazi Jewish, Mediterranean, Midwest American
Ingredients: 1 pound chicken wings patted dry; 1 cup dry petitim; 2 tablespoons neutral oil; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 cups boiling water

Description

Chicken wings and petitim bake together in a single pan with Midwest-style simple seasoning for a clean comforting meal drawing on American casserole traditions. Bold salt pepper and a touch of oil create juicy wings and fluffy pasta in under 30 minutes. A clever roast technique turns everyday ingredients into an impressive easy dinner.

Cultural Background

Petitim originated in Israel in the 1950s as an Ashkenazi Jewish and Mediterranean staple created to stretch limited resources into a versatile pasta-like grain. One-pan roasting echoes Eastern European traditions from Hungarian Polish Russian and Ukrainian home cooking where chicken and starches simmer together in simple vessels for family meals. The Midwest American influence adds straightforward salt-and-pepper roasting drawn from casserole heritage emphasizing humble pantry items elevated through technique.

Recipe Info

PREP TIME: 5 minutes
COOK TIME: 25 minutes
TOTAL TIME: 30 minutes
SERVINGS: 2
DIFFICULTY: Easy

Ingredients

1 pound chicken wings patted dry
1 cup dry petitim
2 tablespoons neutral oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups boiling water

Instructions

Preheat oven to 425 degrees F and position rack in center. In a large oven-safe skillet toss the chicken wings with 1 tablespoon oil 1/2 teaspoon salt and 1/4 teaspoon pepper until evenly coated. Arrange wings in a single layer skin side up.
Scatter the dry petitim evenly around the wings in the skillet. Drizzle remaining 1 tablespoon oil over the petitim and sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Gently toss petitim to coat without disturbing wings.
Carefully pour 2 cups boiling water into the skillet around the ingredients ensuring petitim is mostly submerged while wings sit on top. Do not stir after adding water.
Transfer skillet to preheated oven and roast uncovered for 25 minutes until wings reach an internal temperature of 165 degrees F juices run clear and petitim is tender and has absorbed most liquid becoming fluffy with slight golden edges. Check at 20 minutes and add a splash of hot water if petitim appears too dry.
Remove from oven and let rest 2 minutes before serving directly from the skillet for a rustic presentation.

Tips

- Pat wings thoroughly dry before seasoning to promote crisp skin during roasting.
- Use boiling water to jump-start cooking and ensure even absorption without overcooking wings.
- If petitim brand varies slightly adjust water by 1/4 cup next time based on package guidance.

Nutrition

Calories: 620
Protein: 38g
Carbs: 52g
Fat: 28g