We love working with the custom blends and spices from our friends at Chicago-based Rumi Spice. Rumi Spice is no ordinary company. Started by a team of US military veterans, Rumi sources saffron from local Afghan farms and employs more than 300 women in Herat, Afghanistan to hand-harvest the delicate crimson stigmas of the flowers. Their social mission and commitment to sustainably developing the local economy make them a company after our own heart. Enjoy this original recipe we developed for the Summer grill season!
Grilled Chicken Wings w/ Rumi Spice Afghan Blend
Spiced Swiss Chard Yogurt Dip
Prep Time: 15min
Cook Time: 30min
For the wings:
2 lbs. chicken wings
½ cup plain Greek yogurt
3 tbsp. Rumi Spice Afghan blend
2 tsp. Kosher salt
For the yogurt dip:
1 cup plain Greek yogurt
⅓ cup feta cheese crumbles
1 bunch swiss chard, stems removed and chopped
1 tsp. olive oil, plus more for serving
1 tsp. Rumi Spice Afghan blend
½ tsp. Kosher salt
Pita bread or flatbread, to serve (optional)
In a medium bowl, add all of the chicken wing ingredients and mix thoroughly. Turn the grill on medium-high heat. When the grill reaches temperature, add the wings until cooked through and charred, about 8-10 minutes. Brush the pita bread or flatbread with olive oil and grill until slightly charred (2-3min), if using.
In a medium skillet, add the chopped swiss chard, olive oil, Rumi Spice Afghan blend and kosher salt. Cook down until there are no more juices coming from the chard. Reserve and let cool to room temperature. In a medium bowl, add the Greek yogurt and feta crumbles, and then add the room temperature swiss chard. Mix well, and serve with wings and grilled flatbread.