Harissa chicken wings with preserved lemon marmalade recipe

Photo: Harissa chicken wings with preserved lemon marmalade recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Harissa chicken wings with preserved lemon marmalade Recipe.  Enjoy the good taste of Arabic Food and learn how to make Harissa chicken wings with preserved lemon marmalade.

Middle Eastern cuisine hits all the right notes with these delicately spiced harissa chicken wings.

11 INGREDIENTS
4 SERVINGS

Ingredients

1/4 cup (60ml) extra virgin olive oil
2 tbs lemon juice
1 tbs harissa (Tunisian chilli paste) (see note)
2 garlic cloves, thinly sliced
12 chicken wings, tips removed
6 preserved lemon quarters (see notes), flesh and pith discarded, rind cut into thin strips
2 tbs caster sugar
2 tbs orange marmalade
1/2 cup each coriander, basil and flat-leaf parsley leaves
2 tbs roughly chopped dill
1 tbs olive oil

Method

Mix the extra virgin olive oil, juice, harissa, garlic and 1 tsp salt in a large bowl. Add the chicken wings and turn to coat, then marinate in the fridge for 10-15 minutes.

Place lemon rind, sugar, marmalade and 100ml water in a pan and bring to the boil, stirring to dissolve the sugar. Reduce heat to medium-low. Simmer, frequently brushing down sides of pan, for 8-10 minutes until a jam-like consistency. Cool.

Heat a chargrill pan over medium-high heat. Cook the chicken, meatier-side down, for 10 minutes, then turn and cook for a further 5 minutes or until cooked through.

Meanwhile, to make a herb salad, toss the herbs and olive oil together in a bowl.

Place chicken on a platter and scatter with salad. Serve with the marmalade.

Notes

Preserved lemon and harissa are available from Middle Eastern and gourmet shops.

Nutrition

Energy 2057kJ    
Fat saturated 8.40g
Fat Total 37.60g    
Carbohydrate sugars -
Carbohydrate Total 19.60g    
Dietary Fibre 1.40g
Protein 19.50g    
Cholesterol 89.00mg
Sodium 771mg      

delicious. - October 2010 , Page 134
Recipe by Jill Dupleix

More Arabic Food recipes:

Dibis Ramman Chicken and Freeke Stuffing 
Traditional Moroccan Couscous with Chicken 
Arabic Chicken With Lemon & Thyme 
Lebanese Marinated Chicken 
Chicken and carrot tagine 
Moroccan Chicken with Squash and Dried Plums

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Tastira (Tunisian Fried Peppers and Eggs) Recipe

Photo: Tastira (Tunisian Fried Peppers
and Eggs) Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Tastira (Tunisian Fried Peppers and Eggs) Recipe.  Enjoy the good taste of Arabic Food and learn how to make Tastira (Tunisian Fried Peppers and Eggs).

Serve it on four separate plates or on one large platter. Serve with sliced French bread. PREP 20 mins
COOK 15 mins
READY IN 35 mins

Ingredients

4 cloves garlic, diced
1 tablespoon caraway seeds
1 pinch salt
3 tablespoons olive oil
2/3 cup mild chile peppers, chopped
1 1/2 cups green bell peppers, seeded and chopped
2 cups tomatoes, seeded and chopped
4 eggs
salt and ground black pepper to taste


Directions

1. Mash the garlic, caraway seeds, and pinch of salt in a mortar and pestle or against the side of a mixing bowl.
 
2. Heat 1 tablespoon of the olive oil in a skillet over medium heat. Stir in the chile peppers; cook and stir until the peppers have softened, about 5 minutes. Remove them from the skillet and set aside. Add another tablespoon of oil to the skillet and cook the bell peppers and tomatoes until the peppers are soft and the tomatoes have begun to break down, about 5 more minutes. Add the tomato-bell pepper mixture to the hot peppers. Stir in the mashed garlic and caraway seeds. Spoon the vegetables onto plates or a serving platter.
 
3. Heat the remaining oil in the skillet. Fry the eggs until the whites are set and the yolks are the desired consistency, about 2 to 3 minutes for runny yolks, 4 to 5 minutes for fully set yolks. Place the fried eggs on the vegetable mixture and season to taste with salt and pepper.

Editor's Note:
Tastira can be hot or mild, depending upon the type of chile peppers used.  

More Arabic Food Recipes: 

Shakshuka Eggs 
Tunisian Potato Turnovers 
Kibbeh Bi Laban  
Baked kibbeh 
Chakchouka
Moroccan Chicken Thighs
  
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Shakshuka Eggs Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Shakshuka Eggs Recipe.  Enjoy the good taste of Arabic Food and learn how to make Shakshuka Eggs.

Preparation Time – 15 minutes
Cooking Time – 20 minutes
Serves – 2

Ingredients

4 free range eggs
1 green bullhorn chili, thinly sliced
1 long red chili, thinly sliced (the spicy kind)
2 garlic cloves, finely chopped
4 small red tomatoes, diced
2 tablespoons olive oil
2 teaspoons mild/medium paprika
1/4 cup water
coarse sea salt
thyme sprigs to garnish

Method

In a shallow non-stick sauté pan, heat oil on medium heat. Add garlic and chili. Sauté for 5 minutes till tender. Add tomatoes and water. Cook for 5 minutes until tomatoes are slightly tender.

Sprinkle paprika and mix well. Reduce heat to low. Crack eggs slowly over the chili tomato mixture. Cover with a plate and cook for 8 to 10 minutes until eggs are done and slightly runny.

Season with salt and garnish with thyme. Serve hot with bread and salad greens.
 
More Arabic Food Recipes:

Tunisian Potato Turnovers
Cauliflower-Stuffed Meatball Ragout in Spicy Tomato Sauce (Tunisian Mubattan Bruklu)
Middle Eastern Chicken Thighs With Roasted Vegetables, Harissa & Minted Yoghurt
Chakchouka
Moroccan Chicken with Squash and Dried Plums  Moroccan Chicken Thighs  
 
Save and Share Shakshuka Eggs Recipe

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Tunisian Potato Turnovers Recipe

Photo: Tunisian Potato Turnovers Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Tunisian Potato Turnovers Recipe.  Enjoy the good taste of Arabic Food and learn how to make Tunisian Potato Turnovers.

Yield: Makes 4 dozen turnovers; 12 to 16 appetizer servings 
Ingredients

2 russet potatoes (1 lb. total), peeled and cut into 1-inch chunks
1 onion (6 oz.), peeled and chopped 
2 cloves garlic, peeled and minced
1 tablespoon olive oil
3 tablespoons minced Italian parsley
3 tablespoons minced fresh cilantro
1 tablespoon drained capers, rinsed and coarsely chopped
1 teaspoon salt
1/2 teaspoon fresh-ground pepper
1 large egg, separated
12 square (6 in.) egg roll wrappers
Vegetable oil for frying
 
Preparation

1. In a 3- to 4-quart pan over high heat, bring potatoes and 2 quarts water to a boil; cover, reduce heat, and simmer until potatoes mash easily, about 15 minutes. Drain and transfer to a bowl; mash with a potato masher until smooth.
 
2. Meanwhile, in an 8- to 10-inch frying pan over medium heat, stir onion and garlic in oil until onion is very limp, about 10 minutes (if onion begins to brown, reduce heat to medium-low). Stir into potatoes, along with parsley, cilantro, capers, salt, and pepper. In a small bowl, beat egg yolk to blend; add to potato mixture and mix well.
 
3. In another small bowl, beat egg white to blend. Cut each egg roll wrapper into four squares (keep covered with plastic wrap until ready to use). Place about 1 1/2 teaspoons potato mixture in the center of each square. Brush edges lightly with egg white. Fold each square diagonally over filling to form a triangle; pinch edges to seal.
 
4. Pour 2 inches of oil into a heavy 5- to 6-quart pan over medium-high heat (or use a deep-fryer and follow manufacturer's recommendation for depth of oil). When oil reaches 375°, using a slotted spoon or a mesh basket and working in batches of 6 to 12 (pastries should fit easily in one layer), lower pastries into oil. Fry until golden brown, turning once, 3 to 5 minutes total. Transfer to paper towel-lined 10- by 15-inch baking sheets in a 200° oven and keep warm up to 30 minutes. Allow oil to return to 375° between batches.

Recipe form Sunset
 
More Arabic Food Recipes:

Cauliflower-Stuffed Meatball Ragout in Spicy Tomato Sauce (Tunisian Mubattan Bruklu)
Middle Eastern Chicken Thighs With Roasted Vegetables, Harissa & Minted Yoghurt
Chakchouka
Moroccan Chicken with Squash and Dried Plums  
Moroccan Chicken Thighs  
Moroccan-style chicken with lentils 

Save and Share Tunisian Potato Turnovers Recipe

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Cauliflower-Stuffed Meatball Ragout in Spicy Tomato Sauce (Tunisian Mubattan Bruklu) Recipe

Photo: Cauliflower-Stuffed Meatball Ragout in Spicy Tomato Sauce

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Cauliflower-Stuffed Meatball Ragout in Spicy Tomato Sauce (Tunisian Mubattan Bruklu) Recipe.  Enjoy the good taste of Arabic Food and learn how to make Cauliflower-Stuffed Meatball Ragout in Spicy Tomato Sauce (Tunisian Mubattan Bruklu).

Recipe courtesy Oliver Andreini, Culinary Institute of America
Show: Dinner: Impossible Episode: Infiltrating the CIA

Total Time: 1 hr 35 min
Prep 45 min
Cook 50 min

Yield: 4 to 6 servings
Level: Intermediate

Ingredients
 
For the meatballs:

6 cups olive oil or vegetable oil, for frying
1 medium-sized head cauliflower (about 1 pound)
1 1/2 pounds ground beef, lamb, or veal
1 small onion, finely chopped
1/2 teaspoon ground cinnamon
1/2 cup chopped fresh parsley leaves
1 1/2 teaspoons tabil (a Tunisian spice blend of coriander seed, caraway seed, garlic powder, cayenne pepper)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large eggs beaten
All-purpose unbleached flour, as needed, for dredging
Salt and freshly ground black pepper

For the sauce:

1/4 cup extra-virgin olive oil
2 tablespoons tomato paste
1 cup water
1 1/2 teaspoons harisa (Tunisian hot chili paste of guajillo chili peppers, garlic, oil, caraway, and coriander)
1/2 teaspoon ground red chili

Directions 

For the meatballs:

Preheat frying oil in a deep-fryer or 8-inch deep saucepan to 375 degrees F.

Bring a saucepan of lightly salted water to a boil and cook the whole cauliflower until tender, about 10 minutes. Drain well and break into small florets.

Place the meat, onion, cinnamon, parsley, tabil, salt, and pepper in a food processor, in batches if necessary, and process until well blended. Remove to a bowl.

Have a bowl of water handy to keep your hands wet while making meatballs. Meatballs are formed by flattening a lemon-sized portion of meat into a thin patty and wrapping the patty around a cauliflower floret to completely enclose. Form into an oval shape, then dip into the eggs and dredge in flour, tapping off any excess flour.

Cook the meatballs in oil until golden, about 4 minutes, without crowding the fryer. Remove with a slotted spoon to paper toweling to drain.

For the sauce:

Heat the extra-virgin olive oil over medium-high heat in a large saucepan. Dissolve the tomato paste in the water, and add to the pan along with harisa and ground red chili. Add the meatballs and cook covered until most of the liquid evaporates, about 25 minutes. Add a little water to rehydrate sauce if it is dries out before that time. Serve meatballs covered with sauce.

More Arabic Food Recipes:

Maklouba With Cauliflower 
Potato, Beets and Cauliflower Puree - Arabic Food 
Roasted Cauliflower in Lemon-Tahini Sauce 
Arabic Lamb and Potato Pie 
Fish Maglouba 
Lebanese Makloubi with Meat 

Save and share Cauliflower-Stuffed Meatball Ragout in Spicy Tomato Sauce (Tunisian Mubattan Bruklu) Recipe 

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Middle Eastern Chicken Thighs With Roasted Vegetables, Harissa & Minted Yoghurt Recipe

Photo: Middle Eastern Chicken Thighs With Roasted
Vegetables, Harissa & Minted Yoghurt

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Middle Eastern Chicken Thighs With Roasted Vegetables, Harissa & Minted Yoghurt Recipe.  Enjoy the good taste of Arabic Food and learn how to make Middle Eastern Chicken Thighs With Roasted Vegetables, Harissa & Minted Yoghurt.

I start this recipe by making my own harissa & chermoula pastes. These days you can buy delicious pre made condiments & marinades from your local gourmet store, but I love to start from scratch and make my own, as fresh is always best.

Serves 4 to 6

Ingredients

Harissa

3 Large, roasted Red capsicums peeled and deseeded
1 small Red chilli
2 Cloves Garlic
2 tablespoons roasted and ground cumin seeds
2 tablespoons roasted and ground coriander seeds
½ teaspoon Salt
½ teaspoon Sugar
1/3 cup vegetable oil

Chermoula Chicken

8 chicken thighs skinless and boneless

Chermoula Marinade

¼ cup Harissa from jar or see recipe
½ cup chopped Parsley
½ cup chopped Mint
½ cup chopped Coriander
2 Cloves Garlic
½ teaspoon Cinnamon
1 small Lemon roughly chopped, seeds removed
¼ cup vegetable oil
1 teaspoon sea salt

Roasted vegetables

2 Red Onions chopped into quarters
800 g Sweet potatoes cut into 2cm slices
3 parsnips each cut into 4
2 red capsicums cut into thick strips
2 tablespoons Olive Oil
2 Cloves chopped Garlic
1 tablespoon chopped Thyme
Salt & Pepper

Minted Yoghurt

½ cup Yoghurt
Sugar
Salt
Lemon
5 finely sliced Mint leaves

Method

Harissa

1. Blend all ingredients together in blender until smooth
2. Taste for chilli factor and seasoning.

Chermoula Chicken

1. Trim any excess fat off chicken & marinate in chermoula for at least 1hr prior to cooking.
2. Seal chicken on both sides in a non-stick pan and finish cooking in 180 fan oven 20 to 25 minutes, depending on thickness of thighs.
3. Serve chicken on top of roasted vegetables with a dolop of harissa and minted yoghurt.

Chermoula Marinade

1. Blend all marinade ingredients together in blender until smooth.

Minted Yoghurt

1. Combine all together.

Middle Eastern Chicken Thighs

1. Trim any excess fat off chicken & marinate in chermoula for at least 1hr prior to cooking.
2. Par boil parsnips for 8 mins then toss all vegetables together in a bowl with oil, garlic, thyme, s&p.
3. Bake in 180 fan oven for 1/2 hr, turning once during cooking time.
4. Seal chicken on both sides in a non-stick pan and finish cooking in 180 fan oven 20 to 25 minutes, depending on thickness of thighs.
5. Serve chicken on top of roasted vegetables with a dolop of harissa and minted yoghurt.

Recipe by Anna Gare from The Best In Australia

More Arabic Food Recipes:

Moroccan Chicken with Squash and Dried Plums
Moroccan Chicken Thighs
Moroccan-style chicken with lentils
Chicken, harissa and aubergine tagine
Chicken tagine with apricots
Middle Eastern Chicken Pot and Butter-Nut Couscous

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