Apricot Olive Chicken

Chicken Wings

1 1/4 Tbsp. ras el hanout *
1 Tbsp. kosher salt
2 1/2 tsp. ground cumin
2 tsp. ground cinnamon
2 tsp. ground coriander
1 1/2 tsp. garlic powder
1 1/2 tsp. granulated sugar
1/8 tsp. ground cloves
2 1/2 lbs. Freebird chicken wings, tips removed, split

Combine ras el hanout, salt, cumin, cinnamon, coriander, garlic powder, sugar and cloves in a large mixing bowl. Set aside.
Pat chicken wings dry using paper towels. Toss wings in spice rub until well coated. Deep fry at 350°F until fully cooked. (Or par fry at 375°F for 1-2 minutes until just crisp and finish in a 450°F oven for 4-5 minutes.)

Orange Harissa Yogurt

1 cup plain yogurt
2 Tbsp. pulp free orange juice concentrate, defrosted
1 Tbsp. harissa paste*
1 1/2 tsp. honey
1 1/2 tsp. minced ginger
1 tsp. minced garlic
salt and ground black pepper to taste

Combine yogurt, orange juice concentrate, honey, harissa, ginger and garlic in a mixing bowl. Season to taste with salt and pepper. Serve with hot chicken wings. Serves 4.

*ras el hanout and harissa can be found in gourmet markets, Mediterranean markets or on-line at zamourispices.com or importfood.com

Recipe by Chef Kathy Takemura, Vix Restaurant