Moroccan Wings With Herb Couscous Recipes

Steps:

• Meatballs:.
• Put the lamb, onion, half the garlic, half the ginger and half the spices in a bowl and season well.
• Mix and form into little meatballs, should have around 30.
• Heat 1 tbsp olive oil in a large non-stick pan and add the meatballs in batches, frying until browned all over.
• Scoop out, then add the rest of the garlic, ginger and spices and cook for 2 minutes.
• Add the tomatoes and stock and season.
• Simmer for 10 minutes, then add back the meatballs and cook for another 20 minutes until sauce is thickened. Stir in the coriander.
• Couscous:.
• To make the couscous put in a bowl with the butter and some seasoning.
• Pour over the chicken stock and cover with clingfilm.
• Leave for 10 minutes. Stir the herbs through and serve with meatballs.

Steps:

• For the marinade, toast cinnamon, pepper, coriander, cumin, cloves and cardamom in skillet over medium-high heat until very fragrant, 2 to 3 minutes; cool.
• Transfer to small bowl. Stir in paprika, garlic, sugar, salt, pepper flakes, oil, juice.
• Cut wing tips off chicken; halve wings at joint. Combine wings with marinade in plastic bag. Chill in refrigerator 45 minutes.
• Heat oven to 450 degrees F.
• Spread wings in large rimmed baking sheet.
• Bake in oven 25 minutes, turning occasionally. Increase heat to broil. Cook wings under broiler 10 minutes or until skin is crisp. Enjoy!
• Note: If you have mortar and pestle, substitute seeds for ground, and grind together. Use 1/2 teaspoon coriander seeds, 1/4 teaspoon cumin seeds, 1/4 teaspoon cardamom seeds.
• Makes 8 servings.

Steps:

• Heat the grill to high. Put the chicken wings into a large roasting tin and grill for 15 minutes, turning halfway, till golden.
• Meanwhile mix the maple syrup, harissa and cumin with the zests, half of the orange and lemon juices and some seasoning. Pour over the wings, shake to coat, then return to the grill for another 15 minutes till browned and sticky, turning once.
• While the chicken is grilling boil the kettle for the couscous. Splash the remaining orange and lemon juice over the couscous then pour in enough boiling water just to cover. Clingfilm the bowl then set aside for 10 minutes. Roughly chop the herbs.
• Fluff the couscous, fold through the herbs, preserved lemon, 1 tbsp oil and some salt and pepper. Serve with the wings and a spoonful of yogurt, swirled with harissa if you like a bit more heat.