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Moroccan-Style Chicken Wings
12 Chicken wings -- disjointed
1 1/2 teaspoons Ground coriander
4 Garlic cloves -- mashed
2 teaspoons Ground cumin
1 teaspoon Sweet paprika
1 teaspoon Ground cinnamon
Salt -- to taste
Freshly-ground black pepper -- to taste
2 tablespoons Olive oil
1 tablespoon Lemon juice
1 teaspoon Honey
Fresh flat-leaf parsley -- for garnish
=== HOT SAUCE ===
1/2 ounce Chili peppers
2 large Garlic cloves
2 tablespoons Lemon juice
1 tablespoon White vinegar
6 tablespoons Butter
=== MOROCCAN DIPPING SAUCE ===
1 1/2 cups Pureed canned plum tomatoes
4 Garlic cloves -- mashed
1 teaspoon Ground cumin
1 teaspoon Coriander
1 teaspoon Paprika
1/2 teaspoon Cinnamon
Salt -- to taste
Cayenne pepper -- to taste
1 cup Yogurt -- drained
1 teaspoon Lemon juice
Preheat oven to 350 degrees.
Reserve wing-tips for stock. In a bowl combine coriander, garlic, cumin,
paprika, cinnamon, salt and pepper to taste. Add olive oil, lemon and honey.
Make a paste, rub onto wings and marinade overnight.
Place in pan and bake for 20 minutes. Cover chili peppers with hot water and let
soak 1 hour. Drain peppers and cut into small pieces. Mash or grind to puree
with garlic, lemon, vinegar and salt to taste. In a saucepan melt butter and add
chili puree, combine well. Brush wings with mixture and bake an additional 10
minutes. Crisp under broiler for 1 to 2 minutes.
In a saucepan combine tomatoes, garlic, cumin, coriander, paprika, cinnamon,
salt and cayenne to taste. Simmer for 20 minutes over low heat. Stir in yogurt
and lemon juice to taste. Transfer to serving bowl.
Arrange wings on serving platter. Garnish with flat leaf parsley. Serve with
sauce.
This recipe yields 4 servings.
Recipe Source:
David Rosengarten Food network
AUTHOR: Chyrel |