Harissa Grilled Chicken Legs With Creamy Pepper Sauce Food

HARISSA GRILLED CHICKEN LEGS WITH CREAMY PEPPER SAUCE

Harissa Grilled Chicken Legs with Creamy Pepper Sauce image

Make harissa grilled chicken legs for a unique take on barbecued chicken! Harissa Grilled Chicken Legs with Creamy Pepper Sauce is a delightful addition to any weeknight or busy weekend dinner. Marinating the chicken in the harissa-aioli-cumin-sugar-Worcestershire sauce blend is important!

Provided by My Food and Family

Categories Chicken

Time 1h30m

Yield 8 servings

Number Of Ingredients 8

Ingredients

1/3 cup KRAFT Garlic Aioli, divided
2 Tbsp. harissa paste, divided
1-1/2 tsp. ground cumin, divided
1/4 cup packed brown sugar
1 Tbsp. LEA & PERRINS Worcestershire Sauce
4 chicken leg quarters (4 lb.)
1/2 cup sour cream
1 Tbsp. lemon juice

Steps:

Reserve 1 Tbsp. each aioli and harissa paste, and 1 tsp. cumin for later use.
Mix remaining aioli, harissa paste and cumin with sugar and Worcestershire sauce until blended; spread over chicken in shallow dish.
Refrigerate 30 min. Meanwhile, mix sour cream and lemon juice with reserved aioli mixture; refrigerate until ready to serve.
Heat greased grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350°F.
Place chicken, top sides down, on grate over lit area of grill; cover. Grill 5 min. Turn chicken; place over unlit area. Grill, covered, 40 min. or until chicken is done (165°F), monitoring for consistent grill temperature.
Transfer chicken to cutting board; cut in half. Serve with the reserved aioli mixture.

Nutrition Facts : Calories 470, Fat 35 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 165 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 28 g

HARISSA CHICKEN TRAYBAKE

Harissa chicken traybake image

Everyone loves an easy traybake, this chicken dish with spicy harissa paste is roasted to perfection with garlic, potatoes and cherry tomatoes

Provided by Charlie Clapp

Categories Dinner, Lunch, Main course, Supper

Time 1h10m

Number Of Ingredients 9

Ingredients

4 chicken legs
4 tbsp harissa paste (rose harissa is nice)
1 garlic bulb, broken into cloves
1 lemon, cut into wedges
400g cherry tomatoes on the vine
350g new potatoes, halved if large
50g Kalamata olives, chopped
2 tbsp olive oil
green salad, to serve (optional)

Steps:

Heat oven to 190C/170C fan/gas 5. Score deep lines all over the chicken legs, then rub in the harissa. Season well and place in a roasting tin. Scatter the garlic over and around the chicken. Squeeze the lemon wedges over, then place them in the tin with the cherry tomatoes, potatoes and olives. Season, drizzle over the oil and toss briefly to mix everything together.
Cook in the oven for 45 mins-1 hr until the chicken is cooked through and golden. Serve with salad, if you like.

Nutrition Facts : Calories 619 calories, Fat 40 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 43 grams protein, Sodium 1.1 milligram of sodium

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