Marrakech Chicken Wings with Sesame–Bok Choy Slaw and Cashews

These bold chicken wings are rubbed with a potent mix of citrusy sumac and the fragrant Moroccan spice blend, ras el hanout.

35–50 Minutes


1¼ pounds chicken wings
1 tablespoon coconut oil
Moroccan spice blend (ras el hanout - sumac - granulated garlic - black pepper)
1 or 2 heads baby bok choy (about ½ pound total)
2 or 3 radishes (about 2 ounces total)
¼ cup cashews
¼ pound shredded carrots
Sesame dressing (coconut vinegar - sesame oil)
1 lime
3 or 4 sprigs fresh cilantro or other leafy herb such as basil


1. Prep and roast the chicken wings
Heat the oven to 450°F.
Pat the chicken wings dry with a paper towel; season generously with salt and 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 roast, flipping once halfway through, until the skin is browned and the wings are cooked through, 30 to 35 minutes.
While the wings roast, prepare the slaw.

2. Make the slaw
Trim the root ends from the bok choy; cut the bok choy in half lengthwise, then crosswise into ¼-inch-thick strips.
Trim the ends from the radishes. Cut them in half, then cut the halves into thin half-moons.
Using the bottom of a bowl or cup, lightly crush the cashews.
In another large bowl, toss together the bok choy, radishes, cashews, carrots, and sesame dressing. Season to taste with salt and pepper.
When the wings are almost done, prepare the garnishes.

3. Prep the garnishes
Cut the lime into wedges.
If desired, strip the cilantro leaves from the stems; coarsely chop the cilantro.

(Courtesy of Sunbasket)