Modern Moroccan

Fiery Chicken Wings with Blood Oranges

Page 100

Cuisine: Moroccan/Algerian/Tunisian | Course Type: Main Courses

(1 review)

Tags: quick easy chicken orange chicken wings finger food roast chicken quick and easy blood oranges cover dish forgotten fruits and vegetables

Recipe Review

27th February 2012

friederike from Berlin,

Very delicious and really easy! With the Roast Chicken with Harissa in mind, I marinated the chicken wings in my homemade Harissa before I left for work in the morning, and it was definitely worth it. The taste of the harissa wasn't too strong; if anything, it could have marinated even longer. I underestimated the time it would take to grill the chicken wings in the grill pan - I guess it would be quicker under the broiler, if only because you can fit all chicken wings on a single tray.

The blood oranges were less of a success - because you're supposed to dip them in icing sugar, the sugar will quickly burn and produce a thick black layer on your grill pan. You could probably easily omit the sugar, or dip them in (icing) sugar after grilling, or even grill them separately in Grand Marnier. Probably works just as well with normal oranges as with blood oranges.

We served this with Sautéed Spinach with Apple, Pine Nuts and Cream and couscous with sweet dried cranberries with spices as a main dish - a very good combination that certainly asks for a beer (not wine). This was followed by Poached Quinces with Rose Water Syrup as dessert - excellent as well.

Edited 12 March 2014:
We revisited this recipe, this time baking the chicken wings in the oven (50 min @ 190-200° C), and grilling the blood oranges without dipping them in anything - this worked much better! The chicken wings were marinated in a mix of 3 tbsp harissa with 3 tbsp olive oil for an hour, and we served grilled slices of aubergine with a mint and garlic yoghurt as a side. Very simple, delicious dish!