Grilled Tahini Chicken Wings with Pomegranate, Coriander and Coconut Salad

Ingredients

12 Chicken Wings, tips removed
Dressing
4 tbsp tahini
Juice and zest of 1 lime
4 tbsp warm water
Salt and Pepper
Marinade:
3 garlic cloves, peeled and crushed to a fine paste with ½ tsp salt
½ tsp smoked paprika
1 tsp ground cumin
Juice and Zest of 1 lime
3 tbsp tahini 
1 tbsp olive oil
Salad:
Seeds from ½ pomegranate
Fresh coconut pieces or dried coconut shavings (opt)
2 tbsp pomegranate molasses 
Juice of 1 lime
1 tbsp olive oil
small bunch of radishes, very thinly slices
1 large bunch coriander, leaves picked (you can freeze the stems for later use in thai curry pastes)
Method:
Whisk the marinade ingredients in a large bowl and season. Add the wings, rub the mix all over,
and refrigerate for 1 hour.
Meanwhile, whisk (or place in a food processor with a S blade) the tahini and lime juice (it will seize
up a little), followed by the warm water, bit by bit, until the mix is the consistency of double cream.
Add the lime zest and season to taste, set aside.
Mix all the salad ingredients except the coriander in a bowl, then season to taste.
Remove Chicken Wings from the marinade, season lightly with salt. Grill the wings under a hot
grill/bbq or in a medium heat pan for 20-30 minutes, turning them regularly, until golden and crisp
on the outside and the juices run clear. Alternatively, brown the wings in a pan and transfer to a
oven (180c) for 12 minutes or until cooked through and juices run clear.
Arrange the wings on a platter, spoon the salad around the wings continue with the tahini dressing
and lastly, sprinkle the picked coriander leaves over the salad.
Best served immediately.

Recipe by Adre’s Kitchen