Harissa Chicken with Purple Cabbage Slaw and Oven Baked Sweet Potato Fries
 
 
Serves: 2
Ingredients
Harissa Chicken
  • ½ green kiwifruit
  • 1 tbsp harissa paste
  • 2 chicken breast meat, fats removed
  • 1 cloved minced garlic
  • 1 tsp mustard seed
  • about 5-6 coriander stems (the white bottom part - abt 6 cm)
  • pinch of salt & pepper
Slaw
  • ¼ purple cabbage
  • bunch of Coriander leaves
  • ½ carrot
  • 1 lime, juiced
  • olive oil
  • 1 tbsp toasted sesame seeds
  • Salt and pepper
Sweet potato fries
  • 1 Sweet potato (about 150g)
  • salt and lots of pepper
  • olive oil
Instructions
Harissa Chicken
  1. Mash all the ingredients except for chicken into a paste. Rub over chicken and let it marinate for 10 minutes
  2. Meanwhile prepare the sweet potato and slaw.
  3. When ready to cook, drizzle some oil on the meat, and bake at 190 for 15-18 minutes. I do this together with the sweet potato fries
Slaw
  1. Slice cabbage, julienne carrot and get the leaves of coriander, add into a bowl.
  2. Drizzle lime juice, and a gulg of olive oil. Add a dash of salt and pepper and spinkle toasted sesame seeds. Let it rest in the fridge before serving.
Sweet Potato Fries
  1. Scrub the potato clean. Dry the potato.
  2. Cut lengthwise into fries. Pat dry any access water. Sprinkle salt, pepper and a little olive oil. Toss it and arrange on a tray, with space in between (so they crisp up)
  3. Bake at 190 C for 15 minutes. (I put it in together with the chicken)
  4. Turn the fries with a tong, then using a grill function in the oven, turn the temperature to 210 C and let it crisp up for another 5-8 minutes. (or till brown)
Recipe by Swee San's Kitchen at https://thesweetspot.com.my/zespri-14-day-challenge-using-kiwi-as-meat-tenderizer/

Bad Behavior has blocked 171 access attempts in the last 7 days.