TUNISIAN CHICKEN WINGS WITH ORANGES
This recipe uses a classic Tunisian spice mix called Harissa. I see that there are quite a few recipes her for Harissa. I know that they sell it at Whole Foods. It is very hot. To balance the heat, add some blood orange quarters. Cherry tomatoes would also work. This recipe comes from a cookbook called The African and Middle Eastern Cookbook.
Provided by susie cooks
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
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.
GRILLED ORANGE-SESAME CHICKEN WINGS
These chicken wings are grilled until tender, then tossed in a glossy orange and sesame glaze for a sweet and savory finish.
Provided by Food Network Kitchen
Time 50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Add 1 tablespoon canola oil to a pre-seasoned cast-iron grill pan and heat over medium-low heat.
- Add the wings and remaining 2 tablespoons canola oil to a large bowl and toss to coat. Sprinkle with salt and pepper and toss to combine. Transfer the wings to the grill pan and cook, flipping occasionally, until the meat is cooked through and tender, about 40 minutes.
- Meanwhile, whisk together the honey, soy sauce, orange juice, cornstarch, sesame oil, ginger, garlic and a pinch of salt in a small bowl. Add the mixture to a large nonstick skillet and bring to a boil over high heat. Reduce the heat and simmer until thickened and glossy, 5 to 7 minutes.
- Remove the skillet from the heat, add the chicken wings and toss to coat. Transfer the wings to a serving platter and sprinkle with the sesame seeds and scallions.
ORANGE GLAZED CHICKEN WINGS
Provided by Alton Brown
Categories appetizer
Time 2h
Yield 4 appetizer servings
Number Of Ingredients 7
Steps:
- Place a 6-quart saucepan with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil.
- Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.
- Preheat the oven to 425 degrees F.
- Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
- During the last 20 minutes of cooking the chicken, place the orange juice concentrate, hoisin sauce, honey, soy sauce, rice wine vinegar and red pepper flakes into a small saucepan, stir to combine and bring to a simmer over medium-high heat. Reduce the mixture to about 1/2 cup, approximately 5 to 10 minutes. Remove from the heat and allow to cool at least 5 minutes.
- Remove the wings from the oven and transfer to a large mixing bowl along with the glaze and toss to coat. Serve warm.
TUNISIAN ORANGE CHICKEN WITH COUSCOUS
Tunisia, which is on the Mediterranean cost of northern Africa, is known for this wonderful spicy chicken stew served on mounds of light and fluffy couscous. If you want to add more flavor to your couscous, you can use chicken or beef broth in place of the water, add some curry powder and a handful of raisins or dried currants when stirring the couscous into the water, or toss hot couscous with sauteed onion, garlic, and red pepper.2 T. safflower oil
Provided by JackieOhNo
Categories Stew
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 819.6, Fat 43.6, SaturatedFat 14, Cholesterol 175.7, Sodium 1243, Carbohydrate 60.4, Fiber 6.5, Sugar 15.1, Protein 46.1
GINGER ORANGE GLAZED CHICKEN WINGS
Very tasty orange wings with a Chinese kick but not as gooey. Perfect for a party.
Provided by DEE78
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 9h5m
Yield 4
Number Of Ingredients 9
Steps:
- In a large, resealable bag, mix the orange juice concentrate, lemon juice, hoisin sauce, vegetable oil, sugar, ginger, and fresh garlic. Add chicken wings, seal, and shake to coat evenly. Refrigerate overnight.
- Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
- Spread wings on foil with marinade, and bake for 45 minutes, until brown and shiny. Transfer to serving platter, and garnish with green onions.
Nutrition Facts : Calories 347.8 calories, Carbohydrate 36.3 g, Cholesterol 48.1 mg, Fat 15.2 g, Fiber 1.2 g, Protein 17.1 g, SaturatedFat 3.7 g, Sodium 306.7 mg, Sugar 30.7 g
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