Chicken Wings Moroccan Style Recipe
Ingredients
| Oil | 2 Tablespoon | |
| 1 kg / 2 lb tray chicken wings | ||
| Onion | 1 Large, finely chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| Ginger | 1 1/2 Teaspoon, chopped | |
| Turmeric | 1/2 Teaspoon | |
| Cumin | 1/2 Teaspoon | |
| Cinnamon stick | 1/2 | |
| 1/4 cup / 60 ml / 2 fl oz cider vinegar | ||
| 450g / 15 oz can apricot nectar | ||
| Salt, pepper | ||
| 100g / 3 oz dried prunes, pitted | ||
| 100 g / 3 oz dried apricots | ||
| Honey | 1 Tablespoon | |
| 1/4 cup / 60ml / 2 fl oz lemon juice | ||
| Steamed couscous or rice to serve | ||
Directions
1. Heat oil in a wide-based saucepan or lidded skillet, add chicken wings a few at a time and brown lightly on both sides. Remove to a plate as they brown.
2. Add onions and fry for 2 minutes. Stir in garlic, ginger and spices. Cook, while stirring for 1 minute, return chicken to the pan, stir and turn the wings to coat with spices. Add vinegar and apricot nectar, season to taste. Cover and simmer for 25 minutes.
3. Add prunes, apricots, honey and lemon juice. Cover and simmer 10 minutes and then remove lid and simmer uncovered for 5 minutes. If a thicker sauce is desired, remove wings and fruit to a serving platter, increase heat and boil until sauce reduces and thickens, stirring occasionally. Pour sauce over wings.
2. Add onions and fry for 2 minutes. Stir in garlic, ginger and spices. Cook, while stirring for 1 minute, return chicken to the pan, stir and turn the wings to coat with spices. Add vinegar and apricot nectar, season to taste. Cover and simmer for 25 minutes.
3. Add prunes, apricots, honey and lemon juice. Cover and simmer 10 minutes and then remove lid and simmer uncovered for 5 minutes. If a thicker sauce is desired, remove wings and fruit to a serving platter, increase heat and boil until sauce reduces and thickens, stirring occasionally. Pour sauce over wings.
Chef
