Tunisian Chicken Wings With Oranges Recipes

TUNISIAN CHICKEN WINGS WITH ORANGES

Steps:

• Preheat grill or broiler to its hottest setting.
• Mix harissa and olive oil in a small bowl to make a paste. Add a little salt and stir.
• Brush wings with harissa mixture so they are well coated.
• Grill (or broil) the wings for 5 -8 minutes on each side, until cooked and a dark golden brown.
• While wings are cooking, dip the oranges in the icing sugar and grill them for a few minutes until they are slightly burnt but not black or charred.
• Serve the wings and oranges immediately. Top with cilantro if desired.

TUNISIAN ORANGE CHICKEN WITH COUSCOUS

Steps:

• In a Dutch oven or large deep skillet over medium-high heat, heat oil until hot. Add chicken pieces a few at a time, being careful not to crowd them. Cook on all sides until well browned. Transfer chicken to a platter. Repeat until all chicken is browned.
• Discard all but 2 T. drippings from Dutch oven. To hot drippings remaining in Dutch oven, add onion, celery, and garlic; saute over medium-high heat until tender, about 5 minutes. Stir in flour, sugar, cumin, paprika, salt, black pepper and cayenne pepper until blended.
• Add chopped tomato, then gradually stir in orange juice. Increase heat to high; bring mixture to boiling, stirring constantly. Return chicken pieces to Dutch oven. Reduce heat to low; simmer covered until chicken is tender, about 30 minutes, turning chicken once.
• Add orange slices and olives to chicken. Simmer uncovered 5 minutes longer.
• Meanwhile, prepare couscous. In a small saucepan over high heat, bring water, butter and salt to boiling. Stir in couscous; cover. Remove from heat and let stand 5 minutes.
• With spoon, remove and discard any fat that has accumulated on the surface of the orange sauce. Uncover couscous and fluff with a fork. Transfer couscous to a large serving platter, making a well in the center.
• Transfer chicken onto couscous, arranging in a decorative way. Spoon sauce remaining in Dutch oven over the chicken pieces. Garnish with sprigs of crisp watercress and orange slices.