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)
HARISSA CHICKEN & BLACKENED CORNSLAW
(serves 2-3)
Ingredients:
- 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
Directions:
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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.)
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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.
