*  Exported from  MasterCook  *

                       Moroccan-Style Chicken Wings

Recipe By     : David Rosengarten
Serving Size  : 4    Preparation Time :0:00
Categories    : Appetizers                       Chicken
                Poultry                          Snacks

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    Chicken wings -- disjointed
   1 1/2  teaspoons     Ground coriander
   4                    Garlic cloves -- mashed
   2      teaspoons     Ground cumin
   1      teaspoon      Sweet paprika
   1      teaspoon      Ground cinnamon
                        Salt -- to taste
                        Freshly-ground black pepper -- to taste
   2      tablespoons   Olive oil
   1      tablespoon    Lemon juice
   1      teaspoon      Honey
                        Fresh flat-leaf parsley -- for garnish
                        === HOT SAUCE ===
     1/2  ounce         Chili peppers
   2      large         Garlic cloves
   2      tablespoons   Lemon juice
   1      tablespoon    White vinegar
   6      tablespoons   Butter
                        === MOROCCAN DIPPING SAUCE ===
   1 1/2  cups          Pureed canned plum tomatoes
   4                    Garlic cloves -- mashed
   1      teaspoon      Ground cumin
   1      teaspoon      Coriander
   1      teaspoon      Paprika
     1/2  teaspoon      Cinnamon
                        Salt -- to taste
                        Cayenne pepper -- to taste
   1      cup           Yogurt -- drained
   1      teaspoon      Lemon juice

   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



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