Chermoula chicken wings

Recipe from: 1/1/2001 12:00:00 AM
Ingredients 11
Servings 6
Time 45 minutes


  • 12
    chicken wings
  • 12
    courgettes, halved
  • 50
    freshly chopped parsley
  • 50
    freshly chopped coriander
  • 2
    cloves garlic, crushed
  • 1
    small onion, finely chopped
  • 1
    ground turmeric
  • 5
    grated lemon rind
  • 3
    ground cumin
  • 80
    olive oil


20 minutes
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.

Read more on: poultry  |  bake

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