MOROCCAN HARISSA CHICKEN WINGS
These baked chicken wings are coated in flavorful, mildly spicy harissa, a North-African condiment with a beautiful brick-red color. Tossing the wings with baking powder before cooking produces extra-crispy skin without frying. For larger chicken wings, simply cook them an additional 5 to 10 minutes, until the desired level of crispiness is reached.
Provided by Food Network Kitchen
Categories appetizer
Time 2h40m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Put one-third of the wings in a large bowl, sprinkle with 1 teaspoon baking powder and toss until evenly coated. Use tongs to spread the wings on a wire rack set over a rimmed baking sheet. Repeat with the remaining chicken wings and baking powder in two batches. Liberally sprinkle both sides of the wings with salt and pepper and refrigerate for at least 1 hour, or preferably overnight.
- Preheat the oven to 450 degrees F. Meanwhile, make the harissa: Tear open the chiles and discard the seeds. (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 4 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, add the oil, garlic, lemon juice and 1 tablespoon kosher salt, then puree until smooth. Using tongs, add the chiles to the blender along with 1 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 while you finish the wings.
- Bake the wings, turning once halfway through, until golden brown and cooked through, 40 to 45 minutes.
- For the salad: Use a vegetable peeler to remove the zest from 1 orange, avoiding the white pith, and cut it into very thin strips; transfer to a medium bowl. Using a knife, remove the white pith from both oranges, then cut the fruit crosswise into 1/4-inch-thick rounds. Add the orange rounds to the bowl along with the olives, mint and oil and toss to combine. Slice the radishes into thin wedges and toss with the orange mixture; let stand for 15 minutes.
- Transfer the hot wings to a large bowl and pour 1 1/2 cups of the harissa over, tossing to coat evenly. Transfer the wings to a platter and serve with the orange, olive and radish salad on the side. Serve the remaining harissa on the side for dipping or reserve for another use.
CHARRED HARISSA CHICKEN WINGS
Slow cooking the chicken wings after charring makes them extra tender and delicious! These would also pair nicely with a lemon-herb aioli, or Greek yogurt sauce.
Provided by Krista Towns
Categories Poultry Appetizers
Time 1h30m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 500 degrees.
- 2. Coat chicken wings with 2 tablespoons olive oil, salt and pepper. Place wings on a baking sheet lined with a wire rack. Place in the oven on the middle rack and cook for 10-12 minutes or until the wings are charred in spots. Remove from the oven to cool slightly.
- 3. Whisk together harissa, the remaining 2 tablespoons olive oil, lemon juice, paprika and garlic in a medium bowl. Add chicken wings and toss to thoroughly coat.
- 4. Lower the oven temperature to 250 degrees, place the wings back on the rack, cover with aluminum foil and continue to cook for an additional 55-60 minutes. Uncover for the last 10 minutes of cooking time. Remove, transfer to a platter and serve with the lemon slices.
CREAMY HARISSA WINGS
Provided by Geoffrey Zakarian
Time 45m
Yield 4 servings
Number Of Ingredients 12
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.
MOROCCAN RED HARISSA CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Char the bell and chile peppers under a hot broiler until the skins are evenly blackened. Place in a bowl and cover to cool to handle. Wipe the charred skins away with paper towels and seed the peppers. Reserve for later use.
- Heat a large skillet over medium-high heat, add the oil. Sprinkle the chicken thighs with salt and pepper on both sides. Add the chicken to the hot oil and brown on both sides, 4 to 5 minutes. Remove the chicken to a plate and reduce the heat a bit. Add the garlic, bay leaf, cinnamon, ginger, onions, paprika, cumin and some salt and pepper, and cook to soften a bit, stirring occasionally. Add a splash of vinegar.
- Place the peeled peppers in the bowl of a food processor with 1 cup of the stock, and process until pureed. Add the puree to the pan, thin with about 1/2 cup water and slide the chicken back into the pan. Reduce the heat to a simmer and finish cooking the chicken through. Turn off heat and cover until you serve.
- To serve, heat the remaining 1 1/2 cups stock (or 1 cup stock and 1/2 cup water) and the butter to a boil with the rice. Bring to a bubble, then reduce the heat to low and cover. Simmer the rice for about 15 minutes. Turn off the heat and let stand 5 to 10 minutes, then fluff with fork.
- In shallow bowls, top the rice with the chicken in spicy sauce, garnish with scallions before serving.
- Get Rachael's shopping list for this episode's recipes here.
Nutrition Facts : Calories 565 calorie, Fat 17.5 grams, SaturatedFat 5 grams, Cholesterol 127 milligrams, Sodium 489 milligrams, Carbohydrate 63 grams, Fiber 5 grams, Protein 37 grams, Sugar 9 grams
HARISSA CHICKEN WINGS
From delicious World Menus cookbook. A simple and quick Moroccan style recipe- posted for ZWT9. Recipe is gluten-free if the Harissa blend used is suitable. Prep time includes marination time
Provided by Jubes
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 449.6, Fat 37, SaturatedFat 8.4, Cholesterol 113.2, Sodium 398.6, Carbohydrate 1, Fiber 0.1, Sugar 0.2, Protein 27.1
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Reviews 1Servings 3Cuisine Modern Middle Eastern FoodEstimated Reading Time 9 mins
- Mix the harissa and yoghurt with 1/2 tsp salt. Coat the chicken wings well, cover and refridgerate for at least one hour, over night if you can.
- Cook the wings on a charcoal barbecue, or on medium heat in a griddle or frying pan, until cooked through and crispy on the outside. If using the pan, I would suggest cooking for 2-3 minutes on each side, until it has nice colouring without being burnt, then transferring to a tray and cooking in a 230 C oven until cooked through, 10-15 minutes. Garnish with sliced chilies and serve immediately.
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