Behind the Recipes
Moroccan Spiced Chicken Wings w/ Carrot Salad by David Katz
INGREDIENTS:
Wings:
8 whole chicken wings
1 tsp. ground cinnamon
2 tsp. ground cumin
2 tsp. ground coriander
3 cloves garlic (whole & crushed slightly)
3 tbsp. olive oil
Kosher salt & black pepper to taste
Carrot Salad
4-5 medium carrots
1 lemon
2 tsp. olive oil
1 tbsp. chopped flat leaf parsley
Kosher salt & black pepper to taste
PREPARATION:
For the chicken:
1. Pat dry the chicken wings with paper towel and place in a large zip lock bag that fits them with room to spare. Add all ingredients and rub around the outside of the bag to evenly coat the chicken.
2. Refrigerate anywhere from 1 hour to over night depending on how much time you have.
3. Preheat an oven to 400 degrees. While oven is heating, put the chicken on a baking sheet or a baking dish with shallow walls. Be sure the chicken has room between each piece so they are not too snug against each other.
4. Bake for 45 minutes longer if desire more crispness. Let chicken sit at room temperature for a few minutes before serving.
For the Salad:
1. Peel the carrots and grate them into a mixing bowl using the large holes of a box grater. Add the rest of the ingredients and taste for seasoning.
2. This salad should be rather acidic so do not be alarmed. This salad is also best to dress as far ahead of time as possible (within a day) and kept refrigerated until serving.
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