Harissa Chicken on Corn & Coriander Fritters with Pineapple Salsa
User Reviews
4.9
204 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
2 hrs
-
Additional Time
1 hr
-
Total Time
3 hrs 30 mins
-
Servings
4 servings
-
Course
Main Course
-
Cuisine
African
Harissa Chicken on Corn & Coriander Fritters with Pineapple Salsa
Report
Whether you're entertaining or relaxing, this recipe hits the spot.
Share:
Ingredients
Harissa chicken:
- 50 grams whole dried red chillies
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 2 teaspoons caraway seeds
- 1/2 teaspoon cinnamon
- 4 clove garlic
- olive oil
- 4 chicken breast
Corn and coriander fritters:
- 250 g corn kernels
- 2 spring onions
- 1/2 onion
- 1 knob ginger
- 1/3 bunch Coriander leaves
- 1/2 red bell pepper
- 1 teaspoon dried cumin
- 125 ml water
- 2 eggs
- 125 g self raising flour
- sea salt flakes
- pepper grinder
- olive oil
Pineapple salsa:
- 1/2 whole sweet pineapple
- 1/2 purple onion
- 1/4 bunch mint leaves
- 1/4 bunch Coriander (cilantro leaves)
- 1/2 red bell pepper
- extra virgin oil
- sea salt flakes
- pepper grinder
- 1 cup corn kernels
Instructions
Harissa:
- Preheat oven to 200 ℃ ( 400 ℉)
- Soak chillies in water for 1-2 hrs.
- Drain the chillies and reserve the water.
- Toss the garlic in some oil and place in the oven for 12 minutes or until soft.
- In a dry pan over high heat lightly toast all the seeds until aromatic and remove them from the pan to a food processor.
- Process all ingredients until thick.
- Add 2 tbsp of reserved water.
- Add 1/3 cup (80 ml) of olive oil and process until smooth.
- You will probable have some Harissa left over. It keeps for weeks in a jar, just cover the surface with a little oil and pop it in the fridge.
Chicken:
- Clean the breasts of any sinew and season lightly with sea salt.
- Rub and smear the harissa into the top side of each chicken breast.
- Take 1 tsp of harissa and whisk it into a couple cups of oil.
- Pour this oil into a container large enough to accommodate the 4 breasts.
- Add the breasts to the oil and allow to marinate overnight.
- If you are not a fan of overly hot food, don’t rub as much harissa into the breasts.
Corn and Coriander Fritters:
- Preheat oven to 180 ℃ (350 ℉).
- Sauté the onion and ginger in a little oil until soft and translucent.
- Place the flour, 1 cup (160g) of the corn kernels, onion, ginger, cumin, water and eggs into a food processor and process until well combined.
- Place mixture into a large mixing bowl and stir through the remaining corn, shallots, capsicum, and coriander and season the mixture with sea salt and black pepper.
- In a non-stick fry pan place a little oil and set over high heat.
- Using a 30 ml (1 oz) ladle cook fritters 2 at a time, approx 1 minute per side or until golden.
- Transfer to an oven proof rack and tray and cook for a further 3-4 minutes in the oven.
- This last step can be timed to come out of the oven the same time as the chicken.
Pineapple salsa:
- Combine the pineapple, onion, mint and capsicum in a mixing bowl.
- Stir in some extra virgin olive oil until desired consistency.
- Season with salt and pepper to taste.
- Should the pineapple be out of season or not sweet enough, a touch of brown sugar may be added at this stage.
Once the Breasts Have Marinated:
- Preheat oven to 180 ℃ (350 ℉).
- Remove the chicken from the marinade.
- Place a little of the marinating oil into a non stick pan on medium to high heat.
- Sear the breasts a couple of minutes each side, top first.
- Transfer to an oven proof dish and place the breasts in the oven for 8-10 minutes.
- Place 2 corn fritters on each plate, cut the breasts in half on a 45 degree angle and place them on the fritters.
- Top with a little pineapple salsa and garnish with a mint sprig and some oil from the pan or a little oiled down harissa. Enjoy!
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
204 reviews
Excellent
Other Recipes
You'll Also Love
