Harissa Chicken on Corn & Coriander Fritters with Pineapple Salsa
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, follow 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.
Enjoy this delicious recipe below!
Harissa Chicken on Corn & Coriander Fritters with Pineapple Salsa
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
Tried this recipe?Let us know how it was!
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