Preheat the oven to 200°C / 400ºF / Gas 6. Fry the onion and garlic in the oil in a large flame
proof casserole, until golden. Stir in the rice and toss until all the grains are well coated in
Stir in the stock, lemon rind and herbs and bring to the boil. Cover and cook in the middle of
the oven for 40-50 minutes. Stir once or twice during cooking.
Meanwhile, wipe dry the chicken wings. Season the flour and use to coat the chicken portions
Put the chicken wings in a small roasting tin and cook in the top of the oven for 30-40 minutes,
turning once, until crispy.
Serve the rice and chicken wings with a fresh tomato sauce and a selection of vegetables.