Name: Chermoula chicken wings
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 12.00 chicken wings; 12.00 courgettes halved; 50.00 ml fresh parsley chopped; 50.00 ml fresh coriander chopped; 2.00 garlic cloves, crushed; 1.00 onion small, chopped; 1.00 ml turmeric ground; 5.00 ml lemon zest only; 3.00 ml cumin ground; 80.00 ml fresh chillies 573

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Ingredients (10)

12.00	chicken — wings
12.00	courgettes — halved

CHERMOULA

50.00 ml	fresh parsley — chopped
50.00 ml	fresh coriander — chopped
2.00	garlic — cloves, crushed
1.00	onion — small, chopped
1.00 ml	turmeric — ground
5.00 ml	lemon — zest only
3.00 ml	cumin — ground
80.00 ml	fresh chillies — 573

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Method:

1. Mix together all the chermoula ingredients and set aside.
2. Cut tip off each chicken wing. Divide wing in half, cutting between the joint. Use a sharp knife to cut the flesh away from one end of the bone. Push the meat to the bottom to form a small ball of meat at the end of each bone. When you pull the meat back on the segment with two bones, pull out the small bone and discard.
4. Place chicken and courgettes in a dish and cover with chermoula. Marinate for two hours or overnight.
5. Place in an ovenproof dish and bake in a preheated 180 ºC oven for 20 minutes or until cooked through. Season to taste with salt and freshly ground black pepper. Set aside to cool.