The Middle Eastern trick of a quick coating of yogurt works wonders as a marinade for chicken. Not only does yogurt add flavor, but it bakes to an agreeable golden brown. Giant tomatoes browned and finished with cream, make a delicious accompaniment.

Serves 4
12-16 chicken wings (about 1.25 kg/3 lb)
250 ml/8 fl oz plain yogurt
1 teaspoon salt
½ teaspoon pepper
For baked tomatoes
2 large tomatoes
1 tablespoon olive oil
1 onion, shredded
125 ml/4 fl oz double cream
Salt and pepper

1. Heat the oven to 260°C/500°F or to its highest. Line a baking sheet with foil.

2. Put the yogurt with salt and pepper in a large bowl. Add the chicken wings and, using your hands, mix until they are well coated. Spread the wings on the baking sheet with the cut joints upwards and spoon over any remaining marinade, then bake them in the preheated oven.

3. In a small frying pan, heat the oil. Add the onions with salt and pepper, stir and leave to cook.

4. Core the tomatoes with a small knife and cut them in half across the equator. Sprinkle the cut surfaces with salt and pepper. Heat the onions until very hot. Push them to one side of the pan and add the tomatoes core side down – they should sizzle and smoke. Leave them to cook over a medium heat for 2-3 minutes.

5. Turn the chicken wings and continue baking them for 15-20 minutes, until brown and very tender. When you try flexing a wing joint, it should move easily.

6. Turn the tomatoes and continue cooking them for 2 minutes more. Add the cream, stirring it into the onions at the side of the pan and spreading them over the bottom. Boil the mixture well and you will find it will thicken slightly to form a lightly caramelized sauce. Cover the pan and set the tomatoes aside to keep warm.

7. When the chicken wings are done, reheat the tomatoes on top of the stove. Transfer the wings and tomatoes with their sauce to a platter or individual plates.