Moroccan Harissa Chicken Wings Recipes

Steps:

• Mix all but the chicken wings together in a large bowl.
• Add the chicken wings and turn to coat. Cover and marinate in the fridge for 15 minutes.
• Heat a char-grill pan or frypan over medium-high heat.
• Cook chicken, meatier side down, for 10 minutes. Turn the wings and cook a further 5 minutes, or until cooked through.
• For presentation, sprinkle with fresh coriander and flat-leaf parsley leaves (optional) .
• Serve with a vege or couscous/grain side.

Steps:

• Tear open the New Mexico and guajillo chiles and discard the seeds and stems. (You may leave the seeds in if you prefer a spicy harissa.) Tear the chiles into large pieces and place them in a medium bowl. Pour 2 cups boiling water over the chiles and let stand until softened, about 20 minutes.
• Put the coriander and cumin seeds in a small skillet and cook, swirling often, over medium heat, until the seeds are fragrant and lightly toasted, 2 to 3 minutes. Transfer the spices to a blender and add the oil, garlic, lemon juice and 2 teaspoons kosher salt, then puree until smooth. Using tongs, add the chiles to the blender along with 1/2 cup of their soaking liquid (discard the rest) and puree until very smooth, about 2 minutes on high. Season the harissa with pepper and set aside.
• Position an oven rack in the center of the oven and preheat to 475 degrees F.
• In a small bowl, stir together 6 tablespoons butter with 1/4 cup of the harissa until smooth and well-combined; set aside. Place the chicken breast-side-up on a wire rack fitted into a rimmed baking sheet. Slide your forefinger gently under the skin of the chicken and loosen it from the breasts and thighs. Using a spoon, stuff the harissa butter underneath the skin of the breasts and thighs and press it so it spreads out evenly. Rub the exterior of the chicken with the remaining 2 tablespoons butter and sprinkle generously with salt and pepper. Stuff the cavity of the bird with the onion and celery and tie the legs together with butcher's twine.
• Roast the chicken for 20 minutes, then reduce the heat to 400 degrees F and continue to roast until the skin is crispy and golden brown and a thermometer inserted into the thigh (avoiding bone) reads 160 degrees F, about 45 minutes longer. Remove from the oven and immediately brush all over with the remaining harissa. Set the chicken aside to rest for at least 10 minutes, then serve.

Steps:

• For the marinade, toast cinnamon, pepper, coriander, cumin, cloves and cardamom in skillet over medium-high heat until very fragrant, 2 to 3 minutes; cool.
• Transfer to small bowl. Stir in paprika, garlic, sugar, salt, pepper flakes, oil, juice.
• Cut wing tips off chicken; halve wings at joint. Combine wings with marinade in plastic bag. Chill in refrigerator 45 minutes.
• Heat oven to 450 degrees F.
• Spread wings in large rimmed baking sheet.
• Bake in oven 25 minutes, turning occasionally. Increase heat to broil. Cook wings under broiler 10 minutes or until skin is crisp. Enjoy!
• Note: If you have mortar and pestle, substitute seeds for ground, and grind together. Use 1/2 teaspoon coriander seeds, 1/4 teaspoon cumin seeds, 1/4 teaspoon cardamom seeds.
• Makes 8 servings.

Steps:

• Season the chicken breasts all over with the cumin and lots of ground black pepper. Heat the oil in a large non-stick frying pan and cook the chicken with the onion for 4 mins. Turn the chicken over and cook for a further 3 mins. Stir the onions around the chicken regularly as they cook.
• Tip the tomatoes and 250ml water into the pan and stir in the harissa, honey, courgettes and chickpeas. Bring to a gentle simmer and cook for 15 mins until the chicken is tender and the sauce has thickened slightly.