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Harissa Chicken & Blackened Cornslaw w/Jimmy | Gluten-free

Today was another great show with @jimmyburroughes on Instagram Live, coming from all the way from New Zealand 🇳🇿 we were able to cook lunch and dinner- Harissa Chicken & Blackened Coleslaw. You could easily sub chickpeas for chicken if you want to make it plant based. .

I had a great time cooking with Jimmy for this well balanced dish he created. The spicy harissa contrasts perfectly with the cool coleslaw and sweetness from the apple and corn. I put mine in a bun and it was such a delicious meal.

Thank you Jimmy for sharing a great recipe and some great tips (especially on 4-min microwave corn)


(serves 2-3)


  • 1-2 Chicken breasts, cut in finger-like sizes
  • 1-2 tsp. harissa spice mixed with oil (can use paprika and chile powder if don’t have harissa)
  • 2 Tbsp. plain yoghurt/mayo
  • ¼-½ green cabbage, sliced
  • 1 corn on the cob, cooked and cut from cob (or tinned)
  • 1 green apple, sliced
  • 1 carrot, shredded
  • ¼ red onion, diced
  • salt
  • 2 limes, juiced
  • pepper


1. Toss chicken or protein of your choice with the harissa spice and oil. Or you can just put harissa oil directly into pan. Cook protein through, then set aside on a plate. .

2. In same pan, heat corn kernels, until a little golden brown. (You can cook corn in its husk for 4-6 minutes in the microwave.)
3. To make coleslaw add cabbage and all remaining ingredients into a bowl. Season with salt and pepper or garlic salt if desired.

4. Serve on a plate coleslaw first, then corn, then chicken.

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