Recipe: Spicy Moroccan chicken wings

Serves 3-4


We are more than halfway through Pesach now and the delicious thought of fresh bread hovers on the horizon. But we must gird our loins for the last few days. This quick and easy supper dish is a palate-perker now that matzah brei is starting to lose its appeal. You can substitute other spices, depending on what you have in the Pesach cupboard.

Serves 3-4


● 12 chicken wings
● 2 heaped tablespoons ground cinnamon
● 1 heaped tablespoon ground coriander
● Salt and ground black pepper (to taste)
● 4 tablespoons oil
● 2 large shallots, finely chopped
● 1 large garlic clove, finely chopped
● 250ml orange juice
● Zest of 1 orange
● 125ml chicken or vegetable stock
● Orange slices, for decoration (optional)


● Pre-heat the oven to 180°C
● Mix the cinnamon, coriander, salt and pepper. Place in a zip-lock bag with the chicken wings and shake so they are well coated with the spices.
● In a large frying pan, heat the oil over medium heat. Add the chicken wings and fry for about five minutes on both sides until well coloured. (Do in two batches if necessary).
● Place the wings in a heatproof dish and roast in the oven for around 15 minutes.
● Add the shallots and garlic to the frying pan and fry briefly until the aroma of the garlic rises. Add the orange juice and the orange zest, stir then add the stock.
● Bring to the boil and reduce until syrupy.
● Place the chicken wings on a serving dish. Pour the sauce over so the wings are well coated. Decorate, if wished, with slices of fresh orange. Serve with a green salad.
● (This dish can be made with different chicken portions- with adjusted cooking times.)

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