Description
Sticky heat meets bright herbs in these Maple and Harissa Chicken Wings served with a refreshing tabbouleh.
Ingredients
Scale
- 1/2 cup burghul (or couscous)
- 1/3 cup pure maple syrup
- 4 garlic cloves, crushed
- 2 tablespoons harissa
- 1.5 kg chicken wings, tips removed
- 1 bunch mint, leaves picked
- 1 bunch coriander, leaves picked
- 1 bunch flat-leaf parsley, leaves picked
- 2 cups nasturtium leaves (or rocket)
- 250 g cherry tomatoes, chopped
- 2 spring onions, thinly sliced
- 1 Lebanese cucumber, sliced
- 2 teaspoons sumac
- Juice of 1 lemon
- 1/4 cup extra virgin olive oil
Instructions
- Place burghul in a bowl and cover with 1/2 cup boiling water. Cover with plastic wrap and set aside until water is absorbed, then fluff with a fork.
- Preheat oven to 220°C. In a bowl, combine maple syrup, three-quarters of the garlic, 1 tablespoon harissa, and a pinch of salt. Toss the wings in this mixture and arrange them in a single layer on a paper-lined baking tray.
- Bake for 45 minutes, turning once, or until caramelised and golden. Toss the wings with remaining harissa.
- To make the tabbouleh, combine herbs, nasturtium leaves, cherry tomatoes, spring onion, cucumber, and burghul in a bowl.
- Whisk together sumac, lemon juice, olive oil, and remaining garlic. Add dressing to the tabbouleh and toss to coat.
- Serve the tabbouleh with the caramelised wings.
Notes
Pat the wings dry before tossing with the maple mix for a crispier texture. Dress the tabbouleh just before serving to keep it fresh.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 12g
- Sodium: 500mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 90mg