Moroccan Chicken Wings With Sesame-Bok Choy Slaw And Cashews
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| Prep Time | 10-15 minutes |
| Cook Time | 25-35 minutes |
| Servings |
servings
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Ingredients
- 1 tbsp organic coconut oil
- 1¼ pounds chicken wings
- 1-2 tbsp Moroccan spice blend (ras el hanout - sumac - granulated garlic - black pepper)
- 1 head baby bok choy
- 2 radishes
- 1/4 cup cashews
- 1/4 cup shredded carrots
- 1-2 tbsp sesame dressing (coconut vinegar - sesame oil)
- 1 lime
- to taste pink himalayan sea salt
- to taste Black Pepper
Ingredients
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Instructions
- Pre-heat oven to 450F.
- Use a paper towel to dry the chicken wings thoroughly, then season them generously with pink Himalayan sea salt and black pepper.
- In a small sauce pot over medium heat, warm the coconut oil until hot but not smoking.
- In a large bowl, toss the chicken wings with the coconut oil and Moroccan spice blend until evenly coated.
- On a sheet pan, spread the chicken wings in an even layer and bake, flipping once halfway through, until the skin is browned and the wings are cooked through, 25 to 35 minutes.
- While the wings bake, prepare the slaw by trimming the root end from the bok choy, then cut the bok choy in half lengthwise, then crosswise into ¼ inch thick strips.
- Trim the radish ends, cut them in half, then cut the halves into thin half-moons.
- Chop the 1/4 cup of cashews.
- In a large bowl, mix together the bok choy, radishes, cashews, 1/4 of shredded carrots, and 1-2 tbsp of sesame dressing, pink Himalayan sea salt and black pepper to taste.
- Cut the lime into 4 wedges, remove the stems from the cilantro, then chop the cilantro leaves.
- To serve, plate the chicken wings and slaw, then top with cilantro and lime juice.
Recipe Notes
Nutrition Facts (per serving):
- Calories: 620
- Protein: 37g
- Carbohydrates: 20g
- Fat: 44g