Food Wine Sleep

Ingredients List

For the Harissa Chicken
50 grams (1.8 oz) whole dried red chillies (chilli peppers)
1 tsp cumin seed
1 tsp coriander seed
2 tsp caraway seed
1 tsp cinnamon
4 cloves garlic
Olive oil
1/2 tsp sea salt flakes
4 boneless chicken breasts (tenderloins attached)
For the Corn and Coriander Fritters
1.5 cups corn kernels
2 baby shallots (green onion) finely chopped
1 onion (finely diced)
1 knob of ginger (approximately the size of half a wine cork) finely chopped
1/3 bunch of coriander leaves (cilantro) chopped
1 red capsicum (bell pepper) finely diced
1 tsp dried cumin
1/2 cup of water (if you're using tinned corn, use the water it is packed in)
2 eggs
1 cup self raising flour
Sea salt flakes
Black pepper corn mill
Olive oil
For the Pineapple salsa
1/2 of one sweet pineapple (finely diced) retain as much juice as you can
1/2 purple onion (finely diced)
1/2 bunch of mint leaves (chopped)
1/2 red capsicum (bell pepper) finely diced
Extra virgin olive oil
Sea salt flakes
Black pepper corn mill

Recipe Description

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.

Method Description

For the Harissa

Preheat oven to 200 degrees (400 fahrenheit)
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 of olive oil and process until smooth.
You will probably 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.
For the 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.

For the Corn and Coriander Fritters
Preheat oven to 180 degrees (350 fahrenheit).
Saute the onion and ginger in a little oil until soft and translucent.
Place the flour, 1 cup 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.
For the 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 degrees (350 fahrenheit).
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.