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

CATEGORY	CUISINE	TAG	YIELD
Meats	Moroccan	Taste1	4	servings

INGREDIENTS

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