Name: Harissa Chicken With Pickled Tendli. recipe by Mili Dutta at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 1tbsp Olive oil 1015 no Garlic cloves 1tbsp Cumin seeds 1tbsp Coriander seeds 1 cup Red &amp; Yellow bell peppers, diced 1 cup Dried red chilli 2 tbsp White vinegar 1 tbsp Powdered sugar Water as required Salt to taste 1 tbsp Oil to cover the paste; or Pickled Tendli 1 cup Tendli, thinly sliced 1 green chilli, finely chopped 1tsp Sugar 1&#xbd; tbsp Vinegar Salt to taste For the Chicken 4 no Chicken breasts, sliced 1tsp Harissa 1tbsp Oil Salt to taste; or the Lemon Aioli 1/2 cup Mayonnaise 1tsp Lemon zest 1-2tbsp Lemon juice 1tsp Mustard 1 garlic clove, minced Salt to taste; To Serve Lettuce leaves Cucumber sticks Pita crisps

Ingredients Serving: 2

1tbsp Olive oil 1015 no Garlic cloves 1tbsp Cumin seeds 1tbsp Coriander seeds 1 cup Red & Yellow bell peppers, diced 1 cup Dried red chilli 2 tbsp White vinegar 1 tbsp Powdered sugar Water as required Salt to taste 1 tbsp Oil to cover the paste
or Pickled Tendli 1 cup Tendli, thinly sliced 1 green chilli, finely chopped 1tsp Sugar 1½ tbsp Vinegar Salt to taste For the Chicken 4 no Chicken breasts, sliced 1tsp Harissa 1tbsp Oil Salt to taste
or the Lemon Aioli 1/2 cup Mayonnaise 1tsp Lemon zest 1-2tbsp Lemon juice 1tsp Mustard 1 garlic clove, minced Salt to taste
To Serve Lettuce leaves Cucumber sticks Pita crisps

Instructions

METHOD For the Harissa Soak the red chilies in boiling water for 30 minutes until softened. Cut the stems and de-seed the soaked chilies.
n a flat pan, heat the oil. Add the cumin seeds and coriander seeds. 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
Stir in the vinegar, sugar and 1tbsp water. Then add the soaked chilies and quickly combine. Bring it to the boil. Turn off the flame and set aside to cool.
Once it cools down, transfer everything into a blender and grind into a thick paste. Transfer into an airtight bottle and refrigerate until required
For the Tendli Combine the sliced tendli with 1 tsp salt. Mix well and leave in a colander to drain. 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.
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.
Heat the oil in a flat frying pan or grill. Place the chicken on the pan and cook for 5 minutes on each side.
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.
To Serve Arrange lettuce leaves on a plate and place chicken on top.
Your fabulous Harissa Chicken With Pickled Tindel is ready to serve !

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