Family friendly

Harissa chicken wings with preserved lemon marmalade

Name: Harissa chicken wings with preserved lemon marmalade
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 1/4 cup (60ml) extra virgin olive oil; 2 tablespoons lemon juice; 1 tablespoon 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 tablespoons caster sugar; 2 tablespoons orange marmalade; 1/2 cup each coriander, basil and flat-leaf parsley leaves; 2 tablespoons roughly chopped dill; 1 tablespoon olive oil

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20m

25m

Harissa chicken wings with preserved lemon marmalade

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by Jill Dupleix

Food writer

Oct 03, 2015

Middle Eastern cuisine hits all the right notes with these delicately spiced harissa chicken wings.

1/4 cup (60ml) extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon 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 tablespoons caster sugar
2 tablespoons orange marmalade
1/2 cup each coriander, basil and flat-leaf parsley leaves
2 tablespoons roughly chopped dill
1 tablespoon olive oil

Method

1.

Mix the extra virgin olive oil, juice, harissa, garlic and 1 teaspoon salt in a large bowl. Add the chicken wings and turn to coat, then marinate in the fridge for 10-15 minutes.
2.

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.
3.

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.
4.

Meanwhile, to make a herb salad, toss the herbs and olive oil together in a bowl.
5.

Place chicken on a platter and scatter with salad. Serve with the marmalade.