Planetbbq

Barbecued harissa chicken and corn❤️❤️

-Corn is a universal favorite and is at its best in the summer. You can chop the kernels off and blend them with other foods, grill it like I have here, or any number of other ways. The spicy sharpness of my home-made harissa balances the sweetness of the corn.

Ingredients:

4 corn cobs
6 chicken cutlets, skin on
Coriander sprigs, to serve

HARISSA:

2 (420g) red capsicums
3 long red chillies
2 tsp coriander seeds
1 tsp fennel seeds
1 tsp cumin seeds
1/2 tsp caraway seeds
1 tbs smoked paprika
1/2 cup (125ml) extra virgin olive oil
3 garlic cloves, chopped
1 tbs tomato paste
Juice of 1 lemon

Directions:

-For the harissa, preheat a chargrill pan to high heat. Grill whole capsicums, turning frequently, for 12-15 minutes until charred and tender. Add chillies and chargrill for 1-2 minutes until charred. Transfer capsicum to a medium bowl, cover with plastic wrap and set aside until cooled.

-Scrape away the blackened skin and discard skin and seeds. Place coriander seeds, cumin, fennel and caraway seeds in a small frypan over medium heat and cook for 5 minutes or until toasted and aromatic. Cool for 5 minutes, transfer to a mortar and pestle and pound until crushed. Place capsicum, chilli, spices, oil, garlic, tomato paste and lemon juice in the bowl of a small food processor and process until a coarse salsa. Season with salt flakes.

-Place the corn on a microwave-safe plate and microwave for 2 minutes. Set aside to cool. To cut into ribs, hold corn cob upright on a board and carefully halve lengthways with a sharp knife.

-Cut each half into ribs. Toss the chicken and corn in a large bowl with half the harissa. Set aside for 30 minutes to allow flavours to develop.

-Heat a barbecue or chargrill pan on medium heat. Cook chicken for 6-7 minutes on each side and the corn for 8-10 minutes, turning, until chicken is browned and cooked through and corn is charred.

-Serve chicken and corn with coriander sprigs and remaining harissa.

BBQ butter chicken wings❤️❤️

Ingredients:

500g chicken wings
50g ghee
½ lemon, juiced
50g cashew paste, see notes below
80ml double cream
finely chopped to make 4 tsp ginger
a pinch chaat masala
a handful coriander, chopped

MARINADE:

50g garlic and ginger paste
200g mustard oil
40g kashmiri chilli powder
2 tsp garam masala
½ tsp ground coriander
2 tsp kasoori methi
80g greek yogurt

Directions:

-Combine all the marinade ingredients in a bowl with 1 tsp salt, tip in the chicken wings and mix well. Cover and chill overnight.

-Heat the grill to medium. Grill the wings on the middle shelf for 20-25 minutes, turning, until cooked through and charred.

-Mix the ghee, lemon juice and a pinch of salt in a bowl. Tip in the cooked wings and toss well. Add the cashew paste and cream, and stir, then add the ginger, chaat masala and most of the coriander, and stir again. Stack the wings in a bowl and sprinkle with a little more coriander to serve.