World Cuisine

Chargrilled Harissa Chicken Wings with Burnt Oranges

cook 30 mins
  • 1 tablespoon harissa paste (see page 70)
  • 2 tablespoons olive oil
  • small bunch of coriander, finely chopped
  • 8–12 chicken wings
  • salt
  • small bunch of flat leaf parsley, roughly chopped, to garnish
  • 2 oranges, cut into quarters
  • 2 tablespoons icing sugar
  • In a bowl, beat the harissa into the oil, season with salt and stir in the coriander. Put the chicken wings into a dish and brush over the harissa oil. Cover and leave to marinate for 15 minutes.
  • Cook the marinated wings over a hot barbecue or under a preheated hot grill, basting with any remaining harissa oil, for 3–4 minutes on each side until cooked through.
  • Meanwhile, dip the oranges into the icing sugar and cook over the barbecue or under a preheated hot grill for about 2–3 minutes on each side until slightly burned but not black.
  • Serve the chicken and oranges garnished with the parsley.
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