Moorish Moroccan Wings, Couscous and Harissa Yoghurt Dip
Sticky Moroccan spiced wings with a tasty dip and our Moroccan Medley Couscous – oh yes! Baked for a healthier bite these wings are great for a sharing plate or a weekday supper.
Heat the grill to high. Put the chicken wings on a foil lined baking tray and grill for 15 minutes, turning halfway, till golden.
In a bowl mix the maple syrup, pomegranate molasses, harissa and cumin with the zest and the juice of half the orange. Season with salt and pepper. Pour over the wings, shake to coat, then return to the grill for another 10-13 minutes until browned and sticky, turning once.
Prepare the couscous according to the packet instructions and fluff with a fork.
Swirl the harissa paste into the yoghurt and stir through the chopped mint. Serve the wings with couscous and dip.
- 1kg chicken wings
- 3 tbsp maple syrup
- 3 tbsp pomegranate molasses
- 1 tsp harissa paste
- 1 tsp cumin seeds, toasted and lightly bashed
- zest and juice of 1 orange
- 1-2 packets Ainsley Harriott Moroccan Medley Couscous
- sea salt and freshly ground black pepper
- 200g Greek yoghurt
- 1 tbsp harissa
- 1 tbsp chopped mint leaves