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Recipes by Chef Ranveer Brar

Homemade Harissa Chicken with Pickled Tendli

Harissa-spiked grilled chicken that makes for an appetising cocktail nibble.
TOTAL TIME: 30 minutes
SERVINGS: 2
LEVEL: Easy
Ingredients
For the harissa
1 cup
dried red chillies, soaked in boiling water for 30 minutes till soft
1 tbsp
olive oil
1 tbsp
cumin seeds
1 tbsp
coriander seeds
10-15
garlic cloves
1 cup
red and yellow bell peppers, diced
2 tbsp
white vinegar
1 tbsp
powdered sugar
Water
as required
Salt
to taste
1 tbsp
oil to cover paste
For the pickled tendli
1 cup
tendli, thinly sliced
Salt
to taste
1 tsp
sugar
1
green chilli, finely chopped
1½ tbsp
vinegar
For the chicken
4
chicken breasts, sliced
1 tsp
harissa
1 tbsp
oil
Salt
to taste
For the lemon aioli
½ cup
mayonnaise
1 tsp
lemon zest
1-2 tbsp
lemon juice
1 tsp
mustard
1
garlic clove, minced
Salt
to taste
To serve
Lettuce leaves
Cucumber sticks
Pita-crisps
Method

For the harissa

  1. Cut the stems and deseed the soaked red chillies.
  2. In a flat pan, heat the oil.
  3. Add the cumin seeds and the coriander seeds.
  4. Once they begin to crackle, add in the garlic and sauté for 10 seconds.
  5. Next, add and quickly sauté the diced bell peppers for 20 seconds.
  6. Stir in the vinegar, sugar and 1 tbsp water.
  7. Then add the soaked chillies and quickly combine. Remove from heat and set aside to cool.
  8. Once it cools down, transfer everything into a blender and refrigerate until required

 

For the pickled tendli

  1. Combine the sliced tendli with 1 tsp salt. Mix well and leave in a colander to drain.
  2. In a bowl, combine the sugar, green chilli and vinegar in a medium mixing bowl.
  3. Using your hands, gently squeeze all the juices out of the salted tendli and add to the vinegar mixture. Mix well. Taste and adjust the salt, if required. Refrigerate for an hour or until required.

 

For the chicken

  1. In a mixing bowl, combine the harissa paste with salt. Rub this paste onto the chicken slices and leave to marinate for around 30 minutes.
  2. Heat the oil in a flat frying pan or grill. Place the chicken in the pan and cook  for 5 minutes on each side.

 

For the lemon aioli

  1. In a small bowl, whisk the mayonnaise with the lemon zest, juice, mustard and garlic. Season with salt. Stir in to combine.

 

To serve

  1. Arrange the lettuce leaves on a plate. Place the chicken on top.
  2. Drizzle the lemon aioli over it. Place the tendli, cucumber sticks and pita crisps on the side.
Image courtesy: Come into my Kitchen  
Posted: August 1, 2016
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