Moroccan-style Chicken Wings

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CATEGORY	CUISINE	TAG	YIELD
Meats	Moroccan	Taste1	4	Servings

INGREDIENTS

12		Chicken wings, disjointed
1 1/2	t	Ground coriander
4		Garlic cloves, mashed
2	t	Ground cumin
1	t	Sweet paprika
1	t	Ground cinnamon
		Salt, to taste
		Freshly-ground black pepper
		to taste
2	T	Olive oil
1	T	Lemon juice
1	t	Honey
		Fresh flat-leaf parsley, for
		garnish
		=== HOT SAUCE ===
1/2	oz	Chili peppers
2		Garlic cloves
2	T	Lemon juice
1	T	White vinegar
6	T	Butter
		=== MOROCCAN DIPPING SAUCE
		===
1 1/2	c	Pureed canned plum tomatoes
1	t	Ground cumin
1	t	Coriander
1	t	Paprika
1/2	t	Cinnamon
		Cayenne pepper, to taste
1	c	Yogurt, drained
1	t	Lemon juice

INSTRUCTIONS

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: TASTE with David
Rosengarten From the TV FOOD NETWORK -  (Show # TS-4741 broadcast
01-19-1998) Downloaded from their Web-Site -  http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  03-29-1998  Recipe by:
David Rosengarten  Converted by MM_Buster v2.0l.

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