Method

Rinse the chicken wings in cold water and drain.  Heat the oil in a pan and fry the wings in batches until golden brown and almost tender.

Mix in the garlic, cilantro, pomegranate paste, and lemon juice.  Season with salt and pepper.

Transfer the chicken wings to a serving dish and drizzle with the cooking juice.  Garnish with lettuce leaves, cilantro, and lemon wedges.

Serves: 4

Reprinted with permission from ©New Holland Publishers, Mezze Modern, written by Maria Khalifé, published by Interlink Publishing   click to read book review

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