Print
CHERMOULA CHICKEN WINGS GOURMANDISE

Chermoula Chicken Wings with Lemon Yogurt

  • Author: May Hennemann

Description

Chermoula is a staple in our kitchens; the herbaceous blend comes together in a few seconds in the blender and works wonders as a marinade, a dressing and a sauce. Use the best yogurt you can find, adding a pinch of spice to it for an extra kick.


Ingredients

Chermoula Chicken Wings with Lemon Yogurt

3 lbsChicken wings
1 cupFlat leaf parsley leaves, loosely packed
1/2 cupCilantro leaves, loosely packed
1/4 cupMint leaves
2 clovesGarlic, peeled
1/2 tspLemon zest
1/4 cupLemon juice
1 tspAleppo pepper (or an ground red pepper, such as Esplette)
1 tspPaprika
1/4 tspCayenne
1 tspCoriander seeds, toasted*
1 tspCumin seed, toasted*
1 tspKosher salt

Lemon Yogurt Dipping Sauce

1 cupWhole milk yogurt
1/2 tspLemon zest
1 TbspLemon juice
2 TbspsChopped cilantro
1 tspAleppo pepper (or an ground red pepper, such as Esplette)

Instructions

Chermoula Chicken Wings with Lemon Yogurt

  1. * Dry toast the seeds in a saute pan over medium heat until the smell fragrant
  2. Place all ingredients except for chicken in blender and purée until smooth. Taste and adjust seasoning.
  3. Roast wings on a sheet pan for 20-25 minutes in the oven or your grill.
  4. Combine yogurt with zest, lemon juice, cilantro, Aleppo pepper and salt to taste.
  5. Serve chicken wings with remaining chermoula drizzled on top and yogurt sauce to dip.

Lemon Yogurt Dipping Sauce

  1. Preheat oven to 425F. Toss chicken wings with salt and pepper and ½ of the chermoula. Reserve other half.