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

Save and Share Harissa chicken wings with preserved lemon marmalade recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

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
  
Save and Share Tastira (Tunisian Fried Peppers and Eggs) Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

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

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

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

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Kibbeh with Eggplant Stuffing Recipe

Photo: Kibbeh with Eggplant Stuffing Recipe

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

Cuisine: Arabic
Category: Levant
Serves: 6 persons
Difficulty: Medium
Cost: Cheap

Preparation time :     30 minutes
Cooking time :     15 minutes

Ingredients

for the stuffing:
1 medium eggplant or 250 g, peeled and cut into rings
1 tablespoon salt
1 tablespoon vegetable oil
1 medium onion or 150 g, finely chopped
4 cloves garlic, crushed
1 cube MAGGI® Chicken Bouillon or 10 g
¼ cup water or 75 ml, hot
1 teaspoon ground allspice
1/3 cup fresh parsley, chopped
1/3 cup pine seeds or 50 g

for the kibbeh dough:
500 g minced lamb
1 cube MAGGI® Chicken Bouillon or 10 g
½ cup water or 125 ml
1½ cups cous cous or 220 g
1 medium onion or 150 g, finely chopped
1½ tablespoons arabic mixed spicess
½ teaspoon ground turmeric
½ cup vegetable oil, for frying

Preparation

To prepare the stuffing:Cut Eggplants in to 1 cm rings, dredge with salt and allow to sit for 30 minutes until the bitter juices are drawn.

Heat the Vegetable Oil in a frying pan, add the Eggplants and fry until golden. Remove and transfer on kitchen paper to remove excess grease.

Add Onions and Garlic to the same pan and sauté on low heat for 10 minutes, stirring constantly.

Add the 1 cube MAGGI® Chicken Bouillon , Water and remaining ingredients to the pan and cook for another 20 minutes.

Return Eggplants to the pan, stir and allow to cool slightly.

To prepare the Kibbeh:Add Minced Meat, Cous Cous, Onions, Spices, Salt and 1 cube MAGGI® Chicken Bouillon , and Water to a food processor and pulse until a firm and sticky dough is formed. About 3-4 minutes. If the dough is too tough, add a few tsp of cold water.

Divide dough into golf ball sized portions, working with one portion at a time, flatten the dough in the palm of your hand, spoon over about a tsp of the filling and close the edges forming the Kibbeh.

Heat oil in a frying pan and fry each Kibbeh to desired doneness.

Tips

Cooking tips :     For a healthier option, Kibbeh can be roasted in the oven instead of fried.
Other tips :     Kibbeh can be made in advanced and stored in the freezer.

Nutritional Information

Energy :     573.00 Kcal
Protein :     21.00 g
Carbohydrate :     41.00 g
Fats :     37.00 g 

More Arabic Food Recipes:

Shish Barak with Tomato Sauce
Kabseh Chicken (Kabseh bi Djej)
Oozie, a Jordanian dish made with love 
Makloube: Upside-down chicken and eggplant pilaf   
Lamb Stuffed Zucchini
Butter Cookies (Ghorayeba) 

Save and share Kibbeh with Eggplant Stuffing Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Shish Barak with Tomato Sauce Recipe

Photo: Shish Barak with Tomato Sauce Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Shish Barak with Tomato Sauce Recipe.  Enjoy the good taste of Arabic Food and learn how to make Shish Barak with Tomato Sauce.

Cuisine: Arabic
Category: Levant
Serves: 6 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     15 minutes
Cooking time :     30 minutes

Ingredients

1 medium onion or 125 g, finely chopped
2 tablespoons vegetable oil
7 medium tomatoes or 1 kg, diced
4 cloves garlic, crushed
1 cup fresh thyme or 50 g
1 teaspoon white ground pepper
2 cubes MAGGI® Chicken Bouillon or 20 g
½ cup water or 125 ml, hot
500 g ready-made shish barak

Preparation

Heat vegetable oil in a medium sauce pan and fry onions till translucent, add tomatoes, chopped garlic, white pepper and half of fresh zaatar leaves, MAGGI® Chicken Bouillon , Water and bring to a boil then simmer on low heat for 10 minutes.

Meanwhile, bake the shish barak in hot oven (180c) until they have a golden color (About 15 min).

Gently add the shish barak to the tomato sauce, garnish with remaining fresh zaatar Leaves.

Serve alone or on bead of white rice.

Nutritional Information

Energy :     306.00 Kcal
Protein :     10.00 g
Carbohydrate :     45.00 g
Fats :     10.00 g  

More Arabic Food Recipes:

Kabseh Chicken (Kabseh bi Djej)
Oozie, a Jordanian dish made with love
Makloube: Upside-down chicken and eggplant pilaf 
Lamb Stuffed Zucchini
Butter Cookies (Ghorayeba)
Falafel

Save and Share Shish Barak with Tomato Sauce Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Kabseh Chicken (Kabseh bi Djej) Recipe

Photo: Kabseh Chicken (Kabseh bi Djej) Recipe

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

Ingredients:

1 2/12 – 3 pound chicken, cut into eight pieces
1/4 cup vegetable oil
2 medium onions, sliced
1 (12 ounce) can tomato puree
2 medium tomatoes, chopped
4 cloves garlic, crushed
2 medium carrots, grated
Grated rind of one orange
4 cloves
4 cardamom pods
3 sticks cinnamon
Salt and pepper to taste
1 pound long grain rice
1/4 cup raisins
1/4 cup sliced almonds

Preparation:

Sautee onion in oil until it begins to brown. Add chicken pieces, tomato puree, chopped tomatoes and garlic and stir for about five minutes over low heat. Stir in three cups hot water, grated carrot, orange rind, spices, salt and pepper to taste. Cook over medium heat, covered, about 20-25 minutes, until chicken is done.

Remove chicken. Set aside to keep warm. Stir rice into the liquid in the pan, and cook, covered over low heat for about 35 – 40 minutes, or until liquid is absorbed.

Put rice on a serving platter with chicken pieces arranged around the circumference. Toss raisins and almonds over all.

More Arabic Food Recipes:

Oozie, a Jordanian dish made with love
Makloube: Upside-down chicken and eggplant pilaf
Lamb Stuffed Zucchini
Butter Cookies (Ghorayeba)
Falafel
Hummus Dip...Two Ways (Regular and Sundried Tomato) 

Save and share Kabseh Chicken (Kabseh bi Djej) Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.