Harissa Chicken Wings With Preserved Lemon Marmalade Recipe

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Photo: Harissa chicken wings with preserved lemon marmalade recipe
Photography by Mark Roper

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Harissa chicken wings with preserved lemon marmalade recipe. Enjoy the Middle Eastern Cuisine 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.

INGREDIENTS 11
SERVINGS 4

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, kuman 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

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