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Apricot chicken wings with ginger-biscuit dukkah

By Khanya Mzongwana
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.

Find more chicken recipes here

Videographer: Romy Wilson