ELEPHANTS DELI MOROCCAN CHICKEN DRUMETTES
1 1/2 cups pimiento-stuffed green olives
1 cup pitted dates
1 bunch fresh cilantro
2 tablespoons ground cinnamon
2 tablespoons crushed red pepper flakes
2 tablespoons turmeric
2 tablespoons kosher salt
2 tablespoons ground black pepper
4 tablespoons ground cumin
4 tablespoons paprika
4 tablespoons sesame seeds
1 cup lemon juice
1 1/2 cups honey
5 pounds chicken wing drumettes (or use skinless breast halves or other parts for an entree)
Lime wedges, for garnish
Roughly chop the olives, dates and cilantro (reserve a few sprigs for garnish). Combine the olives, dates, cilantro, cinnamon, red pepper flakes, turmeric, salt, black pepper, cumin, paprika, sesame seeds, lemon juice, honey and chicken in a large, self-sealing plastic bag or a large bowl. Mix well and refrigerate for at least 5 hours or overnight, stirring or turning occasionally.
WHEN READY TO COOK:
Preheat oven to 350 degrees F.
Divide the contents of the bag between 2 large baking pans so the chicken wings are a single layer deep.
Bake for 45 to 50 minutes or until done (juices no longer run pink), rotating the pans halfway through the baking time.
Garnish with cilantro sprigs and lime wedges and serve hot.
Makes 20 appetizer servings
From the late Benji's Deli Express at Pacwest Center in Portland
Source: The Oregonian, 1996 |