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–+ servings

Harissa Chicken on Corn & Coriander Fritters with Pineapple Salsa

Paul Hegeman
4.92 from 68 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours
Waiting Time 1 hour
Total Time 3 hours 30 minutes
Course Main Course
Cuisine African
Servings 4 servings

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

Harissa Chicken on Corn & Coriander Fritters with Pineapple Salsa
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