Chicken recipes
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Apricot chicken wings with ginger-biscuit dukkah
4
Easy
15 minutes
30 minutes
Ingredients
- 100 g Woolworths apricot harissa
- 25 g Woolworths hot seasoning
- 4 T extra virgin olive oil
- 1 lemon, juiced
- 20 free-range chicken wings, halved
- 90 g Woolworths hummus, for serving For the ginger-biscuit dukkah:
- 30 g Woolworths coriander-and-roasted seed dukkah
- 3 Woolworths ginger snaps, roughly chopped For the salad, combine:
- 4 mini cucumbers, sliced diagonally
- 10 g mint leaves, picked
- 10 g fresh coriander leaves, picked
- 2 T extra virgin olive oil
- sea salt and freshly ground black pepper, to taste
Method
1. Preheat the oven to 200°C. In a bowl, combine the hot seasoning, apricot harissa, olive oil and lemon juice. Add the wings and toss until the they’re completely coated. Place on a baking sheet and roast for 30 minutes or until cooked through and slightly charred. Keep warm.
2. To make the dukkah, toast it in a pan until fragrant. Add the chopped ginger biscuits and set aside.
3. To serve, dollop the the hummus onto a serving platter. Place the wings beside the hummus and add the salad on the side. Sprinkle generously with the ginger-biscuit dukkah and serve hot.
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Videographer: Romy Wilson