Harissa Onion Dogs With Preserved Lemon Relish Food

HARISSA-ONION DOGS WITH PRESERVED-LEMON RELISH

Harissa-Onion Dogs with Preserved-Lemon Relish image

Provided by Andrew Schloss

Categories Beef Onion Fourth of July High Fiber Backyard BBQ Dinner Lunch Grill Grill/Barbecue Simmer Lemon Juice Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6

Number Of Ingredients 17

Ingredients

Relish:
2 lemons, thinly sliced with peel, seeded
1 cup fresh lemon juice
2 1/2 tablespoons coarse sea salt
1/4 cup finely chopped fresh cilantro
1/4 cup finely chopped fresh mint
1/4 cup extra-virgin olive oil
4 garlic cloves, finely chopped
Onions:
1 tablespoon olive oil
1 1/2 pounds onions, halved, thinly sliced
1/2 cup water
1 to 1 1/2 tablespoons harissa sauce* or other chile paste (such as sambal oelek)**
Hot dogs:
3/4 cup (about) purchased hummus
6 grilled hot dog buns or 12x8- or 12 x 9-inch lavash sheets
6 grilled all-beef hot dogs

Steps:

For relish:
Bring first 3 ingredients to boil in heavy large skillet over medium heat. Cover and simmer until lemons are tender, about 12 minutes. Uncover; simmer until liquid thickens to syrup, about 8 minutes. Transfer syrup to bowl and cool. Chop lemon slices; add to bowl. Mix in herbs, oil, and garlic.
For onions:
Heat oil in heavy large skillet over medium heat. Add onions; sprinkle with salt and pepper. Cover; cook until onions are golden, stirring often, about 25 minutes. Add 1/2 cup water and 1 tablespoon harissa. Simmer until water is absorbed, 4 to 5 minutes. Add more harissa, if desired.
For hot dogs:
Spread hummus on buns or crosswise in strip on each lavash sheet. Top each with grilled hot dog, then onions and relish. Roll up lavash, if using, and serve.
A spicy North African red chile paste; available at some specialty foods stores and at Middle Eastern markets.
** Available in the Asian foods section of many supermarkets and at Asian markets.

MOROCCAN CHICKEN TAGINE WITH PRESERVED LEMONS, FENNEL, OLIVES, AND HARISSA

Moroccan Chicken Tagine with Preserved Lemons, Fennel, Olives, and Harissa image

Great spicy, exotic chicken dish. I created this mashup of several recipes to inaugurate my new tagine, but I think any skillet, loosely covered, should work. Serve over couscous.

Provided by Nancy

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 1h24m

Yield 4

Number Of Ingredients 20

Ingredients

1 teaspoon ground paprika
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon ground cayenne
½ teaspoon ground cinnamon
½ teaspoon ground turmeric
ground black pepper
4 (6 ounce) bone-in chicken thighs, skin removed
2 tablespoons olive oil
1 fennel bulb, trimmed and thinly sliced
1 large red onion, thinly sliced
3 cloves garlic, minced, or more to taste
1 (15 ounce) can garbanzo beans, drained, divided
1 cup chicken broth
1 cup pitted green olives, divided
3 tablespoons harissa, or to taste
½ preserved lemon, thinly sliced, divided
1 teaspoon grated ginger root
5 cherry tomatoes, halved, or more to taste
¼ cup toasted almonds

Steps:

Mix paprika, cumin, salt, cayenne, cinnamon, turmeric, and black pepper together in a small bowl.
Pat chicken thighs dry and place them in a resealable plastic bag. Sprinkle paprika mixture over chicken thighs; massage the bag to coat chicken evenly.
Heat oil in a tagine over medium heat. Add chicken; cook until browned, 2 to 4 minutes per side. Transfer to a plate. Cook and stir fennel, onion, and garlic in the tagine. Stir in half of the garbanzo beans, chicken broth, 1/2 cup green olives, harissa, 1/2 of the preserved lemon, and ginger.
Lay chicken over garbanzo bean mixture; sprinkle remaining olives on top. Scatter cherry tomatoes on top. Cover and simmer over medium-low heat until chicken is tender, 45 minutes to 1 hour.
Combine remaining garbanzo beans with 2 tablespoons of broth from the tagine in a food processor or blender; blend into a thin paste.
Transfer chicken to a serving dish. Stir garbanzo bean paste into the tagine. Simmer until flavors combine, about 5 minutes. Spoon broth mixture over chicken.
Garnish with remaining preserved lemon and toasted almonds.

Nutrition Facts : Calories 517.2 calories, Carbohydrate 31.4 g, Cholesterol 102.4 mg, Fat 28.5 g, Fiber 8.2 g, Protein 36 g, SaturatedFat 5 g, Sodium 3350.6 mg, Sugar 2.7 g

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