Best 2 Moroccan Red Harissa Chicken Recipes
Tantalize your taste buds with a culinary journey to Morocco, where vibrant flavors and aromatic spices reign supreme. In the heart of this North African country, discover the delectable Moroccan red harissa chicken, a dish that embodies the essence of Moroccan cuisine. This tantalizing dish features tender chicken marinated in a fiery red harissa paste, a blend of roasted red peppers, cumin, coriander, and a hint of chili, creating a symphony of flavors that will dance on your palate.
Alongside the main attraction, this article offers a treasure trove of additional Moroccan culinary gems. Embark on a flavor-filled adventure with recipes for fluffy couscous, a staple of Moroccan cuisine, and a refreshing cucumber and tomato salad, providing a cooling contrast to the fiery chicken.
Indulge in the art of making homemade red harissa paste, the vibrant condiment that adds a punch of flavor to the chicken. Learn the secrets of preparing traditional Moroccan spice blends, a combination of aromatic spices that form the backbone of Moroccan cooking.
This comprehensive article is a gateway to the captivating world of Moroccan cuisine, providing detailed instructions, helpful tips, and vibrant photos to guide you through each recipe. Prepare to be captivated by the enticing flavors and aromas of Morocco, as you recreate these authentic dishes in your own kitchen.
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.
ONE-POT HARISSA CHICKEN
This hearty chicken casserole is low in fat, packed with veg and flavoured with harissa for a satisfying supper.
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 9
Steps:
- Season the chicken breasts all over with the cumin and lots of ground black pepper. Heat the oil in a large non-stick frying pan and cook the chicken with the onion for 4 mins. Turn the chicken over and cook for a further 3 mins. Stir the onions around the chicken regularly as they cook.
- Tip the tomatoes and 250ml water into the pan and stir in the harissa, honey, courgettes and chickpeas. Bring to a gentle simmer and cook for 15 mins until the chicken is tender and the sauce has thickened slightly.
Nutrition Facts : Calories 293 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 0.9 milligram of sodium
Tips:
- For the best flavor, use ripe, juicy tomatoes. If you don't have fresh tomatoes on hand, you can substitute a can of diced tomatoes.
- If you like your harissa chicken spicy, add an extra teaspoon of harissa paste or a pinch of cayenne pepper.
- Serve the harissa chicken with your favorite sides, such as rice, couscous, or quinoa.
- You can also use this harissa paste recipe to make other dishes, such as grilled vegetables, fish, or lamb.
- If you want to make a vegetarian version of this dish, simply omit the chicken and add more vegetables, such as bell peppers, zucchini, or eggplant.
Conclusion:
Moroccan red harissa chicken is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The harissa paste gives the chicken a delicious smoky and spicy flavor, and the tomatoes add a touch of sweetness. This dish is sure to be a hit with your family and friends.
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