Moroccan Harissa Chicken Wings Recipes

Steps:

• In a large bowl, whisk together the yogurt, parsley, dill, harissa, sambal, rice wine vinegar, garlic and lemon zest and juice. Season generously with salt and pepper and set aside.
• In a deep, heavy-bottomed pot, heat the oil over medium-high heat until it reaches 375 degrees F. Fit a baking sheet with a wire rack.
• Season the wings with salt and pepper. Fry in batches until very crisp and golden brown, 8 to 12 minutes. Use a slotted spoon or spider to remove the wings to the prepared baking sheet and, while the wings are still hot, season with more salt.
• Once all the wings are fried, place them in a large bowl and toss with 1/4 cup of the sauce. Transfer the wings to a large platter, garnish with sliced scallions, drizzle generously with more sauce and serve the remaining sauce alongside for dipping.

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.

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:

• 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.