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Chicken Harissa

Jan-16-2017
Sreemoyee Bhattacharjee
20 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Chicken Harissa RECIPE

This is a recipe by chef Ranveer Brar from his new book "come into my kitchen" and is a south african influenced spicy dish.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Fusion
  • Shallow fry
  • Appetizers
  • Egg Free

Ingredients Serving: 4

  1. For the Harissa :
  2. 1tbsp Olive oil
  3. 1015 no Garlic cloves
  4. 1tbsp cumin seeds
  5. 1tbsp Coriander seeds
  6. 1 cup Red & Yellow bell peppers, diced
  7. 1 cup Dried red chilli
  8. 2 tbsp White Vinegar
  9. 1 tbsp powdered sugar
  10. Water as required
  11. Salt to taste
  12. 1 tbsp Oil to cover the paste
  13. For Pickled cucumber :
  14. 1 cup cucumber, thinly sliced
  15. 1 Green Chilli, finely chopped
  16. 1tsp Sugar
  17. 1 tbsp Vinegar
  18. Salt to taste
  19. For the Chicken :
  20. 4 no Chicken breasts, sliced
  21. 1tsp Harissa
  22. 1tbsp Oil
  23. Salt to taste
  24. For the Lemon Aioli :
  25. 1/2 cup mayonnaise
  26. 1tsp lemon zest
  27. 1-2tbsp Lemon juice
  28. 1tsp mustard
  29. 1 garlic clove, minced
  30. Salt to taste

Instructions

  1. For the Harissa: Soak the red chilies in boiling water for 30 minutes until softened. Cut the stems and de-seed the soaked chilies.
  2. In a flat pan, heat the oil. Add the cumin seeds and coriander seeds.
  3. Once they begin to crackle, add in the garlic and saut for 10 seconds. Next, add and quickly saut the diced bell peppers for 20 seconds.
  4. Stir in the vinegar, sugar and 1tbsp water. Then add the soaked chilies and quickly combine. Bring it to the boil.
  5. Turn off the flame and set aside to cool. Once it cools down, transfer everything into a blender and grind into a thick paste.
  6. Transfer into an airtight bottle and refrigerate until required.
  7. For the cucumber : Combine the sliced cucumber, with 1 tsp salt. Mix well and leave in a colander to drain.
  8. In a bowl combine sugar chilli and vinegar in a medium mixing bowl. Using your hands gently squeeze all the juices out of the salted tendli and add to the vinegar mixture. Mix well. Taste and adjustsalt if required. Refrigerate for an hour or until required.
  9. For the Chicken In a mixing bowl, combine the harissa paste with the salt. Rub this paste onto the chicken slices and leave to marinate for around 30 minutes.
  10. Heat the oil in a flat frying pan or grill. Place the chicken on the pan and cook for 5 minutes on each side.
  11. For the Lemon Aioli In a small bowl, whisk the mayonnaise with the lemon zest, juice, mustard and garlic. Season with salt. Stir to combine.
  12. To Serve Arrange lettuce leaves on a plate and place chicken on top.

Reviews (2)  

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Neema Bhardwaj
Jan-17-2017
Neema Bhardwaj   Jan-17-2017

looks too good

Saswati Biswas
Jan-16-2017
Saswati Biswas   Jan-16-2017

The recipe is incomplete.....last step not mentioned

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