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HARISSA MARINATED CHICKEN ON CORN AND CORIANDER FRITTERS WITH PINEAPPLE SALSA

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HARISSA MARINATED CHICKEN ON CORN AND CORIANDER FRITTERS WITH PINEAPPLE SALSA

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Ingredients

Adjust Servings:
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 boneless, with or without skin
Corn and Coriander Fritters
1 1/2 corn kernels
2 spring onions finely chopped
1/2 Onion finely diced
1 knob ginger finely chopped
1/3 bunch coriander leaves chopped
1/2 red bell pepper
1 teaspoon dried cumin
1/2cup Water if using tinned corn, use the water it's packed in
2 Eggs
1 cup self raising flour
sea salt flakes
pepper grinder
Olive Oil
Pineapple Salsa
1/2 whole sweet pineapple finely diced, retain as much juice as possible
1/2 purple onion
1/4 bunch mint leaves chopped
1/4 bunch coriander (cilantro) leaves chopped
1/2 red bell pepper
Extra Virgin Oil
sea salt flakes
pepper grinder
Features:
    Cuisine:
      • Serves 4
      • Medium

      Ingredients

      • Harissa Chicken

      • Corn and Coriander Fritters

      • Pineapple Salsa

      Directions

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      Want to cook something spicy for your guests? Do some of your guests like a little more kick than others? Then this is perfect dish to cook. For the spice monger amongst your guests, lay the harissa on nice and thick. For the somewhat less chilli-adventurous, a slightly gentler approach. Regardless of your guests spice tolerance, I’m sure they will find the delicateness of the Corn and Coriander Fritter the ideal foundation and the slight sweetness of the Pineapple and Mint Salsa to offer the perfect balance.

      Harissa

      1. Preheat oven to 200 degrees (400 fahrenheit)
      2. Soak chillies in water for 1-2 hrs.
      3. Drain the chillies and reserve the water.
      4. Toss the garlic in some oil and place in the oven for 12 minutes or until soft.
      5. In a dry pan over high heat lightly toast all the seeds until aromatic and remove them from the pan to a food processor.
      6. Process all ingredients until thick.
      7. Add 2 tbsp of reserved water.
      8. Add 1/3 cup of olive oil and process until smooth.
      9. 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

      1. Clean the breasts of any sinew and season lightly with sea salt.
      2. Rub and smear the harissa into the top side of each chicken breast.
      3. Take 1 tsp of harissa and whisk it into a couple cups of oil.
      4. Pour this oil into a container large enough to accommodate the 4 breasts.
      5. Add the breasts to the oil and allow to marinate overnight.
      6. If you are not a fan of overly hot food, don’t rub as much harissa into the breasts.

      Corn and Coriander Fritters

      1. Preheat oven to 180 degrees (350 fahrenheit).
      2. Sauté the onion and ginger in a little oil until soft and translucent.
      3. Place the flour, 1 cup of the corn kernels, onion, ginger, cumin, water and eggs into a food processor and process until well combined.
      4. 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.
      5. In a non-stick fry pan place a little oil and set over high heat.
      6. Using a 30 ml (1 oz) ladle cook fritters 2 at a time, approx 1 minute per side or until golden.
      7. Transfer to an oven proof rack and tray and cook for a further 3-4 minutes in the oven.
      8. This last step can be timed to come out of the oven the same time as the chicken.

      Pineapple Salsa

      1. Combine the pineapple, onion, mint and capsicum in a mixing bowl.
      2. Stir in some extra virgin olive oil until desired consistency.
      3. Season with salt and pepper to taste.
      4. 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

      1. Preheat oven to 180 degrees (350 fahrenheit).
      2. Remove the chicken from the marinade.
      3. Place a little of the marinating oil into a non stick pan on medium to high heat.
      4. Sear the breasts a couple of minutes each side, top first.
      5. Transfer to an oven proof dish and place the breasts in the oven for 8-10 minutes.
      6. Place 2 corn fritters on each plate, cut the breasts in half on a 45 degree angle and place them on the fritters.
      7. Top with a little pineapple salsa and garnish with a mint sprig and some oil from the pan or a little oiled down harissa.

      Paul Hegeman

      Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

      Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

      He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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