MOROCCAN HARISSA ROAST CHICKEN
This roasting technique will not only give your chicken crisp, golden-brown skin, but also juicy tender meat every time. A mildly spicy homemade harissa gives it extra oomph.
Provided by Food Network Kitchen
Categories main-dish
Time 2h5m
Yield 2 servings
Number Of Ingredients 13
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.
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
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.
MOROCCAN-SPICED CHICKEN
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Toss the green beans and carrots with 2 tablespoons olive oil, 1/2 teaspoon each ras el hanout and salt and a few grinds of pepper on a rimmed baking sheet. Roast on the upper rack until tender and lightly browned, adding the almonds halfway through, 25 to 30 minutes.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken on both sides with the remaining 1 teaspoon ras el hanout and a pinch of salt and pepper. Add to the skillet; cook until browned, 3 to 4 minutes per side. Transfer to another rimmed baking sheet and roast on the lower oven rack until cooked through, about 10 minutes.
- Return the skillet to medium-high heat and add the shallot. Cook, stirring, until tender, about 1 minute. Stir in the chicken broth, scraping up any browned bits, then add the apricots, olives and harissa. Cook until the apricots soften and the broth is reduced by two-thirds, about 5 minutes; season with salt. Pour any accumulated juices from the chicken into the sauce.
- Slice the chicken and serve with the roasted vegetables. Spoon the sauce over the chicken.
Nutrition Facts : Calories 480, Fat 21 grams, SaturatedFat 4 grams, Cholesterol 125 milligrams, Sodium 725 milligrams, Carbohydrate 23 grams, Fiber 7 grams, Protein 52 grams, Sugar 10 grams
More about "moroccan red harissa chicken food"
10 BEST HARISSA CHICKEN MOROCCAN RECIPES - YUMMLY
From yummly.com
MINA - HARISSA MOROCCAN RED PEPPER SAUCE MILD - 10 OZ ...
From amazon.ca
Reviews 685
MOROCCAN LEMON CHICKEN | COOK
From cookfood.net
MOROCCAN RED HARISSA RECIPE - CIAOFLORENTINA
From ciaoflorentina.com
MOROCCAN SPICY SHRIMP - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
LOW CARB HARISSA CHICKEN WITH ROASTED VEGGIES
From lowcarbwow.com
MOROCCAN-SPICED CHICKEN - SERVES 2 — BRAVA | BRAVA HOME
From brava.com
MOROCCAN HARISSA CHICKEN - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
MOROCCAN SPICED CHICKEN ENCHILADAS WITH HARISSA RED SAUCE ...
From thecuriousplate.com
GRILLED MOROCCAN CHICKEN - EAT GOOD 4 LIFE
From eatgood4life.com
HARISSA RECIPES
From tfrecipes.com
MOROCCAN HARISSA ROAST CHICKEN RECIPE | FOOD NETWORK ...
FOOD RECIPES : HOW TO MAKE MOROCCAN RED HARISSA CHICKEN
From omacfoodworld.blogspot.com
MOROCCAN HARISSA GRILLED CHICKEN – CHEF SOJU'S WORLD
From chefsojusfood.com
MOROCCAN COUSCOUS SALAD & HARISSA CHICKEN
From wiltshire.com.au
10 BEST HARISSA CHICKEN MOROCCAN RECIPES | YUMMLY
From yummly.co.uk
MOROCCAN CHICKEN WITH HARISSA RECIPES - CREATE THE MOST ...
From recipeshappy.com
SEARCHABLE RECIPE DATABASE - CHICKEN - MOROCCAN RED ...
From directaccessrecipes.com
MOROCCAN RED HARISSA CHICKEN RECIPES
From tfrecipes.com
MOROCCAN RED HARISSA CHICKEN | RECIPE | HARISSA CHICKEN ...
From pinterest.com
BEST MOROCCAN HARISSA CHICKEN WINGS RECIPES | FOOD …
From foodnetwork.ca
MOROCCAN HARISSA - SALIMA'S KITCHEN
From salimaskitchen.com
MOROCCAN HARISSA (CHILI PASTE) + VIDEO | SILK ROAD RECIPES
From silkroadrecipes.com
MOROCCAN RED HARISSA CHICKEN RECIPE | RACHAEL RAY | FOOD ...
From crecipe.com
MOROCCAN CHICKEN & LENTILS - TAGINE - THE FOOD BLOG
From thefoodblog.net
MOROCCAN HARISSA CHICKEN RECIPES
From tfrecipes.com
MOROCCAN RED HARISSA CHICKEN | FOOD NETWORK CANADA
From foodnetwork.ca
BEST 8 RECIPES THAT PROVE HARISSA PASTE BELONGS IN ALL ...
From foodnetwork.ca
MOROCCAN HARISSA CHICKEN RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
MOROCCAN FRIED CHICKEN WINGS - US FOODS
From usfoods.com
MOROCCAN HARISSA WITH FRESH CHILI PEPPERS AND SWEET RED ...
From tasteofmaroc.com
CASABLANCA MARKET HARISSA - CASABLANCA MARKET
From casablancamarket.com
MOROCCAN RED HARISSA CHICKEN – RECIPES NETWORK
From recipenet.org
MOROCCAN HARISSA-GLAZED CHICKEN WINGS - GRADFOOD
From gradfood.com
MOROCCAN CHICKEN KABOBS WITH HARISSA SAUCE - THE FOOD KOOKY
From thefoodkooky.com
MOROCCAN HARISSA CHICKEN WINGS RECIPE - SUPHERB FARMS
From supherbfarms.com
MOROCCAN HARISSA RECIPES
From tfrecipes.com
RED HARISSA RECIPES
From tfrecipes.com
MOROCCAN HARISSA - CONCENTRATED CULINARY PASTES - SUPHERB ...
From supherbfarms.com
AUTHENTIC MOROCCAN HARISSA RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
10 BEST HARISSA CHICKEN MOROCCAN RECIPES | YUMMLY
From yummly.com
MOROCCAN HARISSA RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
MOROCCAN HARISSA CHICKEN RECIPE - NEW IDEA FOOD
From newideafood.com.au
MOROCCAN RED HARISSA CHICKEN THIGHS WITH YOGURT, CARROTS ...
From crecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love