Moroccan Style Chicken Wings
Moroccan Style Chicken Wings - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition Facts: 240 calories 9 grams fat
12 chicken wings, halved
1 1/2 teaspoons ground coriander
4 cloves garlic, mashed
2 teaspoons ground cumin
1 teaspoon sweet paprika
1 teaspoon ground cinnamon
Salt and pepper
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon honey
1/2 ounce chili peppers
2 large cloves garlic
2 tablespoons lemon juice
1 tablespoon white vinegar
6 tablespoons butter
Preheat oven to 350 degrees. 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 Moroccan Dipping Sauce.
Yield: 4 servings© Jim Catanich
"This snickerdoodle cookie recipe makes treats that are perfectly soft in the middle with a bit of..." - amy1028
"is there a truck to adding the cream cheese where it doesn't circle? I've the recipe and it tastes great but the crea. cheese juat doesn't fully break down." - seamus m.
"This is delicious! Mine turned out a bit like vodka sauce somehow. I sauteed the veggies in the oil and butter using my instant pot, then added everything else before pressure cooking for a few minutes as someone else suggested. A bit extra on sugar and some honey for bitter ... " - shoni w.
"Cilantro and cayenne give this classic guacamole a tasty kick. Serve it smooth or chunky." - taliesen
"I love this. Has anyone tried canning this?" - hillzo
"Followed the recipe, and it was the best roast ever. I served it to four fiends, and they all wanted the recipe. We made sandwiches two days later and had the same results, best flavor for a sandwich from a pot roast ever." - glen r.