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
3lbsChicken wings
1cupFlat leaf parsley leavesloosely packed
1/2cupCilantro leavesloosely packed
1/4cupMint leaves
2clovesGarlicpeeled
1/2tspLemon zest
1/4cupLemon juice
1tspAleppo pepperor an ground red pepper, such as Esplette
1tspPaprika
1/4tspCayenne
1tspCoriander seedstoasted*
1tspCumin seedtoasted*
1tspKosher salt
Lemon Yogurt Dipping Sauce
1cupWhole milk yogurt
1/2tspLemon zest
1TbspLemon juice
2TbspChopped cilantro
1tspAleppo pepperor an ground red pepper, such as Esplette
Instructions
* Dry toast the seeds in a saute pan over medium heat until the smell fragrant
Place all ingredients except for chicken in blender and purée until smooth. Taste and adjust seasoning.
Roast wings on a sheet pan for 20-25 minutes in the oven or your grill.
Combine yogurt with zest, lemon juice, cilantro, Aleppo pepper and salt to taste.
Serve chicken wings with remaining chermoula drizzled on top and yogurt sauce to dip.
Lemon Yogurt Dipping Sauce
Preheat oven to 425F. Toss chicken wings with salt and pepper and ½ of the chermoula. Reserve other half.