Chickenlicious (Chicken wings, Aji Verde, Cucumber, Grapefruit)

PUBLISHED July 04, 2021

Mohamed Adil
Chef De Cuisine
Dhigali Maldives

Mohamed Adil, Chef De Cuisine at the pristine Dhigali Maldives, was born and raised in the Maldives. He is a hands-on, passion-driven chef with over 10 years of culinary experience in the creation of healthy, delicious culinary masterpieces in world-class hotels. Prior to Dhigali Maldives, Chef Adil worked at Faarufushi, Vakkaru Maldives and Four Seasons Resort Maldives at Landaa Giraavaru.
Chicken has played a major role in our diet and I have seen this since childhood. In Maldives chicken was known to be a delicacy where mostly it is consumed only on Fridays or public holidays. I used to get very excited when it was Friday and would fight for the chicken drumstick. Back in 2009 I was introduced to the chicken wings and ever since I just love them. So far, I have created many versions of chicken wings and the number keeps counting.


Fried chicken Ingredients:

4pcs Chicken wings 

10gm Minced garlic

1gm Ginger powder

10gm Minced Onion

1 teaspoon Roasted cumin powder

½ teaspoon Roasted coriander powder

½ teaspoon Paprika

½ teaspoon Chopped Coriander

½ lime juice

To taste salt

To taste pepper

½ teaspoon Dijon mustard

20gm Corn flour 



-   Mix all the ingredients together in a bowl except flour and chicken. Pat chicken dry with paper towels. Add the wings to the marinate, cover with cling film and refrigerate them for at least 4 hrs. 

-   Dust with corn flour and deep fry at 170’c till nicely cooked and golden.


Aji Verde ingredients: 

10gm Fresh coriander

5gm Fresh parsley

1gm Paprika

15gm Toasted bread crumb

2gm Chili flakes

10gm Garlic

2gm Oregano

20ml Corn oil

30ml Lime juice

20gm Jalapeno

5gm Anchovies

To taste salt

To taste pepper



Put everything into a blender and blend until smooth.



Preparation / Method

Cucumber and yogurt salad Ingredients:

30gm cucumber

2gm mint

20gm Greek yoghurt

To taste salt

To taste cracked pepper



Cut cucumbers into small dices (6mm). add chopped mint, salt, freshly cracked pepper and yoghurt.          


Other ingredients:


Red veined sorrel

Physalis (confit in lemon zest and olive oil for 10 mins)


Final touch:

Choose a desired plate and using a squeezy bottle put uneven dots of Aji verde.

In between the dots, find space to place the chicken wings.

Put 3 spoon of cucumber salad. And randomly place the grapefruits, sorrel and physalis.