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Homemade Harissa Chicken on Corn & Coriander Fritters with Pineapple Salsa recipe photo
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Harissa Chicken on Corn & Coriander Fritters with Pineapple Salsa

Spicy harissa-marinated chicken served on crisp corn and coriander fritters with a bright pineapple salsa.
Prep Time30 minutes
Cook Time2 hours 30 minutes
Total Time3 hours 30 minutes
Servings: 4 servings

Ingredients

  • 50 g whole dried red chillies
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 2 tsp caraway seeds
  • 1/2 tsp ground cinnamon
  • 4 cloves garlic roasted for harissa
  • olive oil (for roasting and processing) about 80 ml for processing plus extra for roasting/marinade
  • 4 chicken breasts cleaned of sinew
  • 250 g corn kernels for fritter batter
  • 1/2 onion use half for fritter batter, thinly sliced if also for salsa
  • 2 spring onions shallots/green onions for fritters
  • 1 knob ginger sautéed with onion for fritters
  • 1/3 bunch coriander leaves for fritters
  • 1/2 red bell pepper for fritters
  • 1 tsp dried cumin for fritter batter
  • 125 ml water for batter
  • 2 eggs for batter
  • 125 g self-raising flour for fritters
  • sea salt flakes to season
  • black pepper freshly ground to taste
  • 1/2 whole sweet pineapple for salsa
  • 1/2 purple onion for salsa
  • 1/4 bunch mint leaves for salsa and garnish
  • 1/4 bunch coriander (cilantro) leaves for salsa
  • 1/2 red bell pepper for salsa (separate from fritter pepper)
  • extra virgin olive oil to dress salsa
  • 1 cup corn kernels additional corn for salsa or garnish

Instructions

  • Preheat the oven to 200°C (400°F). Soak the dried chillies in warm water for 1–2 hours, then drain and reserve the soaking liquid.
  • Toss the garlic cloves in a little olive oil, place on a small tray and roast in the oven for about 12 minutes or until soft.
  • In a dry pan over high heat toast the cumin, coriander and caraway seeds until aromatic, then transfer to a food processor.
  • Add the drained chillies, roasted garlic, toasted seeds, cinnamon and about 2 tablespoons of the reserved soaking water to the food processor and blend until thick.
  • With the processor running, add about 80 ml (1/3 cup) olive oil in a steady stream until the paste is smooth; season to taste. Reserve any extra harissa in a jar covered with a little oil and keep refrigerated.
  • Trim sinew from the chicken breasts and season lightly with sea salt. Spread harissa over the top side of each breast.
  • Stir 1 teaspoon of harissa into a couple of cups of oil, place the chicken breasts in a container, pour the oil over to cover and marinate in the fridge overnight.
  • Preheat the oven to 180°C (350°F). Sauté the half onion and the knob of ginger in a little oil until soft and translucent, then let cool slightly.
  • Place the flour, 250 g corn kernels (reserve 1 cup/160 g as noted below if using that split), sautéed onion and ginger, 1 tsp ground cumin, 125 ml water and 2 eggs in the food processor and process until combined.
  • Transfer the batter to a bowl and fold through the remaining corn kernels, chopped spring onions, diced red bell pepper and chopped coriander leaves. Season with sea salt and freshly ground black pepper.
  • Heat a little oil in a non-stick frying pan over high heat. Using a 30 ml (1 oz) ladle, cook two fritters at a time for about 1 minute per side until golden.
  • Transfer the fried fritters to an ovenproof rack on a tray and bake in the 180°C oven for a further 3–4 minutes to finish cooking.
  • Meanwhile, prepare the pineapple salsa by combining diced pineapple, finely chopped purple onion, chopped mint, chopped coriander, diced red bell pepper and the additional cup of corn kernels in a bowl; dress with extra virgin olive oil and season with sea salt and black pepper. Add a little brown sugar only if the pineapple is not sweet enough.
  • Remove the chicken from the marinade and heat a little of the marinating oil in a non-stick pan over medium-high. Sear the breasts a couple of minutes per side, starting with the top side.
  • Transfer the seared breasts to an ovenproof dish and roast in the 180°C oven for 8–10 minutes until cooked through; timing can be adjusted so the chicken and fritters finish together.
  • To serve, place two corn fritters on each plate, slice each chicken breast in half on a 45° angle and place on the fritters. Top with pineapple salsa, garnish with a mint sprig and drizzle a little pan oil or oiled-down harissa over the chicken.

Equipment

  • Oven
  • Food Processor
  • dry frying pan
  • Mixing Bowls
  • Non-stick frying pan
  • ovenproof tray or dish
  • ladle (30 ml)

Notes

  • Harissa keeps for weeks in the fridge if covered with oil.
  • Marinate the chicken overnight for best flavour.
  • Adjust harissa amount to control spiciness.
  • Add a pinch of brown sugar to salsa if pineapple is not sweet.