SLOW COOKER HARISSA CHICKEN
Classic chicken and roasted vegetables, made in the slow cooker and absolutely loaded with bold, spicy flavors from the Harissa!
Provided by The Chunky Chef
Categories Main Course
Time 8h15m
Number Of Ingredients 12
Steps:
- To the bottom of a 6 quart slow cooker, add the Harissa paste and 1 Tbsp of the olive oil. Add onion, potatoes, carrots and 1/2 tsp salt and stir gently to combine.
- In a small bowl, add garlic powder, smoked paprika, pepper and remaining 1/2 tsp salt. Stir, and sprinkle evenly over chicken thighs.
- Add remaining 1 Tbsp olive oil to a large skillet and heat over MED-HIGH. Add chicken thighs, skin side down, and cook 4-5 minutes, until golden brown.
- Place browned chicken thighs over the top of vegetables in slow cooker. For extra harissa flavor, spoon some paste over the chicken and spread to cover. Cover and cook on LOW for 8 hours.
- Serve chicken thighs with vegetables and a spoonful of cooking juices spooned over the top. Garnish with parsley and a squeeze of fresh lemon juice.
Nutrition Facts : Calories 555 kcal, ServingSize 1 serving
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 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.
SPICY CHICKEN WINGS WITH HARISSA
Spiced and spicy, these flavorful wings are just the thing for a party or a game-night get-together.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 2h
Number Of Ingredients 13
Steps:
- Harissa:In a blender, puree roasted peppers, cumin, coriander, and caraway seeds, chipotle chile and adobo sauce, lime juice, olive oil, and 1 1/2 teaspoons kosher salt until smooth.
- Chicken Wings:Season wings with salt and pepper; transfer to a resealable bag with half of harissa. Let stand 1 hour at room temperature, or in the refrigerator up to 1 day.
- Preheat oven to 450 degrees, with a rimmed baking sheet inside. Wipe excess harissa from wings; coat lightly with oil. Season with salt and pepper. Carefully remove sheet from oven; add wings in a single layer. Roast, flipping once, until browned in spots, 35 to 40 minutes. Brush with remaining harissa; roast until crisp, 5 to 6 minutes more. Serve with cilantro leaves and lime wedges.
HOT & SPICY WINGS WITH MAPLE CHIPOTLE HOT SAUCE
Spice rubs are the secret to mouth-watering barbecued meat, giving these sweet and sticky chicken wings extra crispy skin
Provided by Jennifer Joyce
Categories Dinner, Lunch, Main course, Snack, Supper, Treat
Time 1h10m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. In a small bowl, mix the ingredients for the spice rub together. Put the chicken wings in a large bowl and mix with the spice rub and a good amount of seasoning. Spread out in a single layer on a large foil-lined baking tray (or 2 smaller ones). Roast for 45 mins, then remove from the oven and drain off any excess oil.
- Heat a gas or charcoal barbecue to high. Mix the ingredients for the hot sauce in a small bowl and brush all over the chicken wings. Cook the wings on direct heat on the barbecue for 3-4 mins each side or heat oven to 220C/200C fan/gas 7 and cook the wings for 15 mins. Serve with plenty of napkins.
Nutrition Facts : Calories 396 calories, Fat 23 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 11 grams sugar, Protein 34 grams protein, Sodium 1.6 milligram of sodium
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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- In a small sauce pan over medium high heat, combine the sugar and vinegar. Stir with a wooden spoon until the sugar dissolves. Reduce heat to medium and simmer for 5 minutes or until slightly thickened. Stir in the harissa. Allow the mixture to cool completely.
- Place the chicken wings in a zipper-lock plastic bag. Add three- quarters of the chili mixture to the wings, seal the bag, and toss to coat. Place the bag in the refrigerator and allow the wings to marinate for 2 hours.
- Spray a small, rimmed baking sheet with nonstick cooking spray. Pour the contents of the bag onto the baking sheet, spreading the wings out so they do not touch each other. Place the sheet in the oven and bake for 25 to 30 minutes, flipping the wings halfway through cooking, until they are cooked through. Remove the wings from the oven and brush with the remaining glaze.
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- Mango Harissa Sauce - Combine, all Mango-Harissa Hot Sauce ingredients (except salt and butter) cook on medium heat for 15 minutes until oil separates and sauce is think and rich red colored. Add butter and remove from heat.(30-40 secs) Stir to melt butter in the sauce (off heat). Taste and adjust salt. Set aside.
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- When wings are cooked, in a wide bowl, add 1/2 of the sauce, add cooked crispy wings and coat wings in sauce with tongs or spatula.
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Servings 4Estimated Reading Time 3 minsAuthor Giada De LaurentiisTotal Time 1 hr 40 mins
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