Ingredients
12 chicken wings, halved
1 ½ teaspoon ground coriander
4 cloves garlic, mashed
2 tsp ground cumin
1 tsp sweet paprika
1 tsp ground cinnamon
salt and pepper to taste
2 tbsp olive oil
1 tbs lemon juice
1 tsp honey
Hot Sauce:
1 ounce chili peppers
2 large cloves garlic
2 tbsp lemon juice
1 tbsp white vinegar
6 tbsp butter
Moroccan Dipping Sauce:
1 ½ cup pureed canned plum tomatoes
4 cloves garlic, mashed
1 tsp ground cumin
1 tsp coriander
1 tsp paprika
½ tsp cinnamon
salt and cayenne
1 cup yogurt, drained
1 tsp lemon juice
Method
Preheat the oven to 180C/350F/gas 5.
1) in a bowl combine coriander, garlic, cumin, paprika, cinnamon, salt and pepper to taste, add olive oil, lemon and honey.
2) make a paste, rub onto wings and marinade overnight.
3) place in baking dish and bake for 20 minutes
4) soak the chili peppers in hot water for 1 hour
5) drain the peppers and cut them into small pieces, then process them to purée with the garlic, lemon, vinegar and salt to taste.
6) melt butter in a saucepan and add chili puree, mix well
7) brush the wings with the mixture and bake an additional 10 minutes, then grill them to crisp under hot grill for 1 to 2 minutes
8) in a saucepan combine tomatoes, garlic, cumin, coriander, paprika, cinnamon, salt and cayenne to taste, then simmer for 20 minutes over low heat
9) stir in yogurt and lemon juice to taste.
To serve transfer the sauce to serving bowl. Arrange wings on serving platter. Garnish with flat leaf parsley. Serve with the sauce.
Read also: Beef With Lemon Grass and Noodles Chicken with Lemons
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