16 chicken wings,
split and tips discarded 1 onion,
chopped 2/3 cup soy sauce
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/8 teaspoon ground ginger
Place chicken wings and onion in a soup pot, and fill with enough water to cover. Bring to a boil, and cook for 20 minutes.
Preheat the oven to 375 degrees F (190 degrees C). While the wings are cooking, combine the soy sauce, cinnamon, cloves and ginger in a saucepan, and warm over medium heat.
When chicken is done, drain water (may be reserved for other uses as a broth), and pour in the soy sauce mixture. Stir to coat all of the wings, then place them in a single layer on a cookie sheet.
Bake for 15 minutes in the preheated oven, or until the outsides are crispy.
Baste with sauce as desired while cooking.
Pour oil into large saucepan. Cook onion in oil over medium-low heat until translucent.
Stir in stewed tomatoes and tomato paste, and season with salt, black pepper, cayenne pepper, red pepper flakes, Worcestershire sauce and rosemary.
Cover, and bring to a boil. Reduce heat, stir in water, and add chicken pieces. Simmer for 30 minutes.
Stir in rice, carrots, and green beans, and season with nutmeg. Bring to a boil, then reduce heat to low.
Cover, and simmer until the chicken is fork-tender and the rice is cooked, 25 to 30 minutes.