Try this delicious chicken dish, the cabbage is sweet, sharp and salty ‐ perfect with the heat from the Rose Harissa, satisfying and moorish! Serve with sour cream to tone down the heat if you like. The pickled red cabbage can be prepared in advance and keeps well in the fridge for days in the pickle juices
Serves: 2
Preparation time: 7 mins
Cooking time: 10 mins
Ingredients:
- 1 tbsp BELAZU Early Harvest EV Olive Oil
- 1 ½ tsp salt
- 2 tbsp caster sugar
- 200g red cabbage, very finely shredded using a mandolin or grater
- 125ml red or white wine vinegar
- 350g free range chicken mini fillets
- 2 tbsp BELAZU Harissa Paste
- 2‐4 pitta bread
- 6 tbsp sour cream (optional)
Method:
- Place the shredded red cabbage in a wide shallow dish. Dissolve the sugar in 50ml boiling water from the kettle and add the vinegar, 1 tsp salt and mix thoroughly, pour over the cabbage to cover and set aside but agitate now and again.
- Coat the chicken with BELAZU Harissa Paste and ½ tsp of salt. Heat the BELAZU Early Harvest Extra Virgin Olive Oil in a large shallow non‐stick frying pan on a medium‐high heat and add the chicken, fry for 3‐4 minutes each side. Turn off the heat and cover the pan, rest the chicken for 2 minutes.
- Meanwhile, heat the pitta breads in the toaster. Drain the cabbage and pile onto split toasted pitta bread, top with the Harissa chicken and a dollop of sour cream if you choose.
Recipe by kind permission of Belazu