Harissa Chicken Wings with Blood Oranges
   2 tablespoons harissa (see below)
   1 tablespoon olive oil
   16 chicken wings (or any chicken piece that has some bone in it)
   4 blood oranges, quartered (leave rind on)
   Icing sugar
   Sprigs coriander
To make the harissa:
   8 dried chillies
   2 garlic cloves, crushed
   1/2 teaspoon salt
   1 teaspoon ground cumin
   1/2 teaspoon ground coriander
   1/2 cup olive oil

Combine harissa and olive oil. Add salt if necessary.
   Add to the chicken wings and toss to coat. Cook in a very hot oven for 5 minutes on each side.
   Dip orange quarters in icing sugar and grill until charred.
   Serve the chicken with the orange quarters and garnish with coriander.


Cucumber Salad from Fez
   500g cucumber
   1/3 cup caster sugar
   Juice 1 plump lemon
   Juice 1 orange
   1 tablespoon orange water
   1 teaspoon chopped fresh thyme

Finley slice (or coarsely grate) cucumber and place in a bowl with sugar, orange water and citrus juice. Toss and chill for 15 minutes before serving garnished with thyme.
   Serve at room temperature.

Note: Moroccans use crushed zaatar, a kind of thyme. Their cucumbers are long, thin, curved and drier than ordinary cucumber. Instead of the citrus, they often use 1 tablespoon each of sugar and vinegar.
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