Chicken wings shawarma

by ImmaculateBites on 24 January, 2015

Crispy Baked Chicken wings shawarma- with all the bold  flavors of a shawarma, crisp and tender, finger licking good! Indulge guilt free- it is baked!

 chicken wing shawarma

Ever since I made this African Style Shawarma I so so wanted to use up the same awesome flavors on some chicken wings. But was just too consumed with this chicken wings here, and did not want to get out of my rut.

This year, for me, is all about getting out of my comfort zone and trying bold new flavors and combination. For the most part- it has turned out great!

chicken wing shawarma

However, do you know what really convinced me to make this chicken? The Chicken wings 50% sale that my supermarket was offering. They sure do know how to get me. Sometimes, developing recipes can be costly but how could I pass up this sweet deal, I ain’t complaining!

 chicken wing shawarma

These super tasty chicken wings are super easy to make with lets say…. not more than 10 minute prep. The only down side is letting  the chicken marinate in the fridge. I would say marinate the chicken the day before and let it rest overnight. It allows the flavors to fully permeate the chicken. Don’t have that much time? Give it a couple of hours in the fridge before you roast.

 chicken wing shawarma

To cut down on fat and ensure crispness, roast on a cookie rack. Want easy clean up? Line baking pan with aluminum foil and voila! You are set.

After you finishing roasting this chicken wing shawarma , you’ll want to lick your fingers after you eat it. Then the next thing you would do want to do is suck every last delicious morsel off the bones. 

Enjoy!

3.0 from 1 reviews
Chicken wings shawarma
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-5
Ingredients
  • 3 pound chicken wings
  • 1-3 teaspoons lemon juice (I used 1 teaspoon)
  • 2-3 garlic cloves minced
  • 1-teaspoon white pepper
  • 1 teaspoon nut Meg
  • 1 teaspoon smoked paprika
  • ½ dried teaspoon thyme
  • 1-teaspoon coriander
  • ¼ teaspoon cayenne pepper (adjust for heat tolerance)
  • 1-teaspoon salt or more
  • ½ cup yogurt
  • 1-teaspoon bouillon powder (replace with ¾ teaspoon salt)
Instructions
  1. To make the marinade: In a medium bowl, whisk together all the spices: the garlic, lemon juice, paprika, salt, nutmeg, thyme, cayenne pepper, coriander, bouillon spice and yogurt.
  2. Place in a zip lock bag or enclosed storage and Let it marinate for at least an hour or preferably overnight in the fridge
  3. When ready to bake, line a baking pan with foil: top with a wire rack. Arrange chicken wings out in a single layer. While the chicken wings are baking oil will slowly drip to the bottom of the baking pan.
  4. Bake wings until cooked through and skin is crispy, about 40-45 minutes-rotate wings half way through-roughly 20 minutes.
  5. Remove and serve with your favorite chicken wing sauce or this low fat ranch dressing

 

chicken wing shawarma

chicken wing shawarma

chicken wing shawarma

chicken wing shawarma

chicken wing shawarma

chicken wing shawarma

{ 10 comments }

Caribbean Black Bean Soup

by ImmaculateBites on 22 January, 2015

Today is soup day ! Caribbean Black Bean Soup. Vegan and Paleo!

Sizzling, Sassy, Spicy and Sexy in a bowl. You know you want a bowl! 

 Caribbean Black Bean Soup

Sometimes you just need a big bowl of hearty soup. Saturday afternoon was one of those days, for me, quite chilly, with a sprinkle of rain, here and there and when there is rain you need to warm up.

One of my favorite, inexpensive, healthy and fabulous Soups is? Black bean soup! (I know, I haven’t made any comforting soups lately and we are in the middle of winter, but am putting streak to that!). What I have for you today is Caribbean black bean soup. Around here, we love Caribbean flavors (my next posts will definitely convince you) 

Caribbean Black Bean Soup 

And this soup is loaded with undeniable Caribbean flavors like, all spice, garlic, peppers, cumin, and…of course…. heat!  Spice lovers use habanero pepper. I did not because this is a favorite of my sous chef (son) and he truly enjoys it. Did not want to take that away from him, I choose which ones. The next one he will have to sit out.

This makes it a perfect meal for busy winter day when you need comfort without the calories.  And you know this does not take hours to make.

Caribbean Black Bean Soup 

Whenever I cook beans, I always cook more than what I need for the day so I can freeze the leftovers and have it on hand for busy (or lazy) days when spending time in the kitchen is seems like such an arduous task. It happens to all of us (myself included).

Ok, if you really dread boiling beans then use the canned beans instead. Be sure to rinse them thoroughly before adding them to the pot. I threw in a about a cup of sweet potatoes. You may do the same or leave it out.

Caribbean Black Bean Soup

Oh, do make this coconut bread to go with them. They might not be healthy but they are definitely Sexy and Sassy.

Enjoy!

5.0 from 1 reviews
Caribbean Black Bean Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Caribbean
Serves: 4-5
Ingredients
  • 2-tablespoon canola oil
  • 1 onion finely chopped
  • 1 small jalapeno pepper, seeded and minced
  • 2-3 teaspoon minced garlic
  • ½ teaspoon allspice
  • 1-teaspoon fresh thyme
  • 1-teaspoon fresh minced ginger
  • 11/2 teaspoon smoked paprika
  • 1 large bay leaf
  • ¼-½ teaspoon cayenne pepper
  • 1 tomato chopped
  • 4 cups cooked black beans or 2-3 15oz. cans rinse and drained
  • 4 cups broth or more (chicken or vegetarian)
  • 1 cup cubed sweet potatoes
  • 1-tablespoon chicken bouillon powder
  • Salt and white pepper, to taste
  • Fresh cilantro/parsley leaves (optional)
Instructions
  1. Heat the olive / canola oil over medium heat in a large sauce pan. Add the onions, garlic, thyme, ginger, paprika, all spice, jalapeño and sauté, stirring occasionally, until onions are soft and translucent, about 6-7 minutes. Do not brown.
  2. Add the black beans, chicken broth, sweet potatoes, tomatoes, bay leaf ,bouillon powder, and salt and bring to a boil.
  3. Reduce the heat, cover and simmer gently for about 25 minutes or more until potatoes is tender and soup has a creamy consistency.
  4. Adjust seasonings and thickness of soup according to preference with broth and spices
  5. Remove and serve warm with corn bread

Caribbean Black Bean Soup Caribbean Black Bean Soup

Caribbean Black Bean Soup

{ 4 comments }

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Pan Seared Salmon With Spice Rub

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