Ras el Hanout is one of my favourite spices at the moment, a combination of coriander, paprika, cumin, rosebuds, caraway, cloves, cinnamon, turmeric, nutmeg, cardamom and cayenne.
It gives this recipe a wonderful flavour and buying a premixed jar of spice mix saves me mixing my own!
Leftovers, if you have any, are a hit in my boys lunch boxes.
You can marinade the ingredients up to 24 hours ahead of time.
2kg chicken wings, tips removed
150mls Greek yogurt
6 cloves garlic, peeled and crushed
1 lemon, juiced
2 tablespoons Ras El Hanout
Salt and pepper
Preheat the oven to 200 degrees Centigrade and line two baking trays with baking parchment.
Combine all of the ingredients.
Divide the wings between the trays and bake for 30 minutes, baste the wings with the pan juices and return to the oven for a further 45-50 minutes, basting as much or as little as you like.
I like to let the chicken rest for 10 minutes before serving and you can sprinkle over pomegranate or coriander.