In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Moroccan-spiced chicken wings with cucumber, radish and mint salad
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo
2 Servings, 610 Calories/Serving
5–20 Minutes
Juicy chicken wings are coated with a smokey marinade of harissa, vindaloo, onion, garlic, thyme and cilantro, while a cool, tangy salad of cucumber, radish and mint salad accompanies to balance the spice.
In your bag
1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare
occasion we are unable to meet our organic promise, we'll put a note
in your bag.
- 6 marinated chicken wings
- 1 large cucumber
- 2 teaspoons sugar
- 3 tablespoons rice wine vinegar
- small bunch breakfast radish
- small bunch mint
- ½ teaspoon sumac
Nutrition per serving
Instructions
2-serving instructions (4-serving modifications in red)
Wash produce before use
1
Bake wings
Preheat oven to 400°F. Spray sheet pan with cooking spray. If cooking spray is not readily available, place parchment paper over your pan or use a nonstick pan. Place marinated chicken wings in a single layer onto pan. Bake in oven until chicken is tender and slightly crisp, about 30 minutes.
2
Prep salad
Partially peel cucumber, leaving alternate light and dark green stripes. Cut lengthwise and scoop out seeds. Trim ends and cut diagonally into slices. Trim ends off radishes and slice into thin rounds. Pick mint leaves off stem and tear leaves or roughly chop. In a bowl, toss together cucumbers, 1 teaspoon salt, sugar and rice vinegar. Add radishes and mint to dressed cucumbers and set aside.
3
Plate, garnish
Plate chicken wings alongside salad. Sprinkle sumac on top.