Moroccan chicken wings with sesame-bok choy slaw and cashews

Moroccan chicken wings with sesame-bok choy slaw and cashews

Paleo, Gluten-Free, Dairy-Free, Soy-Free

2 Servings, 740 Calories/Serving

35 – 45 Minutes

There is so much to love about chicken wings: they’re easy to cook, they have just the right ratio of juicy meat to crisp skin, and they take well to great flavor combinations. Here we rub them with a bold Moroccan-inspired mixture of citrusy sumac and ras el hanout, Morocco’s iconic spice blend. For maximum contrast, we serve them with a crisp, cool slaw made with bok choy, radishes, cashews, and carrots.

In your bag

1 bag serves 2 (2 bags serves 4)
  • 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
  • 2 or 3 red radishes
  • ¼ cup roasted cashews
  • 1½ ounces shredded carrots
  • Sesame dressing (sesame oil - coconut vinegar)
  • 1 lime
  • Fresh cilantro

Nutrition per serving

Calories: 740, Protein: 75g, Fiber: 7g, Total Fat: 40g, Monounsaturated Fat: 14g, Polyunsaturated Fat: 8g, Saturated Fat: 12g, Cholesterol: 160mg, Sodium: 760mg, Carbohydrates: 24g, Total Sugars: 8g, Added Sugars: 0g.
Contains: Tree Nuts


2-serving instructions (4-serving modifications in red)

Wash produce before use


Roast the chicken wings

Heat the oven to 450°F.
  • Pat the chicken wings dry with a paper towel; season generously with salt.
In a small sauce pot over medium heat, warm the coconut oil until hot but not smoking.
In a medium bowl, toss the chicken wings with the coconut oil and Moroccan spice blend until evenly coated. On a sheet pan, arrange the chicken wings in a single layer. Roast until the skin is browned and the wings are cooked through, 25 to 30 minutes.
While the wings roast, prepare the slaw.


Make the slaw

  • Trim the root end from the bok choy; cut the bok choy in half lengthwise, then into ¼-inch-thick strips.
  • Trim the ends from the radishes. Cut them in half, then cut the halves into thin half-moons.
  • Coarsely chop the cashews.
In a large bowl, combine the bok choy, radishes, cashews, and carrots. Add the sesame dressing and toss to coat. Season to taste with salt.
When the wings are almost done, prepare the garnishes.


Prep the garnishes

  • Cut the lime into wedges.
  • Coarsely chop the cilantro.



Transfer the chicken and slaw to individual plates, garnish with the lime wedges and cilantro, and serve.

Chef's tip Cook the chicken wings on a sheet pan lined with a rack for deliciously crisp, golden brown skins. Line the sheet pan with aluminum foil to make cleanup a breeze.

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