Recipes
Harissa fried chicken with tomato salad, labneh and cranberry ketchup
Crispy oat-coated chicken flavoured with smoky harissa, served with creamy labneh, juicy marinated tomatoes and a tangy cranberry and raisin ketchup. Prepare the ketchup and coat the chicken in advance to make serving simple.
Serves
4
Preparation time
40 minutes, plus marinating and draining
Cooking time
45 minutes
Ingredients
For the labneh
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500g full-fat Greek yoghurt
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½ tsp fine sea salt
For the cranberry and raisin ketchup
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1 tbsp olive oil
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20g fresh ginger, peeled and finely grated
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1 small onion, finely diced
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1 red chilli, deseeded and finely chopped
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40g light brown soft sugar
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50ml Merlot vinegar or red wine vinegar
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100g dried cranberries
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100g raisins
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200ml water
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½ tsp fine sea salt
For the harissa chicken
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4 skinless chicken breasts
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80g smoked harissa paste
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100g plain flour
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1 tsp fine sea salt
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2 large eggs, beaten
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150g rolled oats (we use Wildfarmed jumbo oats)
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40g panko breadcrumbs
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150ml vegetable or rapeseed oil, for shallow frying
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Sea salt, to finish
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Juice of ½ lemon
For the tomato salad
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500g mixed heritage or cherry tomatoes, halved or roughly chopped
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15g flat-leaf parsley, leaves roughly chopped
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2 tbsp Chardonnay vinegar or white wine vinegar
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3 tbsp paprika-infused extra virgin olive oil (alternatively, use a little extra virgin olive oil combined with 1 tsp smoked paprika)
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½ tsp flaky sea salt
To serve
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Lemon wedges
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Extra herbs, optional
Method
Make the labneh.
Mix the Greek yoghurt with the salt. Spoon it into a sieve lined with muslin or a clean tea towel and place over a bowl.
Cover and leave to drain in the fridge for at least four hours, or preferably overnight. Once thick and creamy, transfer the labneh to a clean container and refrigerate until needed.
Prepare the cranberry and raisin ketchup.
Heat the olive oil in a saucepan over a medium heat. Add the ginger, onion and chilli, then cook gently for 5 minutes until softened.
Add the light brown sugar and cook for a further 1–2 minutes, stirring until it begins to caramelise.
Pour in the vinegar, then add the dried cranberries, raisins, water and salt. Bring to a gentle simmer and cook uncovered for around 30 minutes, stirring occasionally, until the fruit is completely soft and most of the liquid has evaporated.
Transfer the mixture to a blender and blitz until smooth. Add a splash of water if needed to achieve a thick ketchup consistency. Taste and adjust the seasoning, then leave to cool.
Marinate the chicken.
Place each chicken breast on a chopping board and carefully slice it horizontally, without cutting all the way through. Open it out like a book, then gently flatten it to an even thickness.
Coat the chicken with the smoked harissa paste. Cover and marinate in the fridge for at least 30 minutes, or overnight for a stronger flavour.
Coat the chicken.
Place the flour in a shallow bowl and mix it with the fine sea salt. Put the beaten eggs into a second bowl.
Combine the oats and panko breadcrumbs in a third bowl.
Coat each chicken breast first in the seasoned flour, then in the beaten egg and finally in the oat and panko mixture. Press the coating firmly onto the chicken.
The coated chicken can be refrigerated for up to one day before cooking.
Marinate the tomatoes.
Place the tomatoes in a bowl with the parsley, mint, paprika, vinegar, paprika-infused extra virgin olive oil and flaky sea salt.
Gently toss everything together and leave at room temperature for 30 minutes. As the tomatoes rest, their juices will combine with the oil and vinegar to create a fresh dressing.
Fry the chicken.
Pour enough vegetable or rapeseed oil into a large frying pan to cover the base generously. Heat over a medium heat.
Add the chicken and fry for 4–5 minutes on each side, depending on its thickness, until deeply golden, crisp and completely cooked through. Work in batches if necessary to avoid overcrowding the pan.
The thickest part of the chicken should reach 75°C. Transfer it to a plate lined with kitchen paper, then finish with a little sea salt and lemon juice.
Assemble the dish.
Add the marinated tomato salad and place the crispy harissa chicken alongside or on top. Add a generous spoonful of labneh on top.
Finish with a spoonful of the cranberry and raisin ketchup, a few extra herbs and a lemon wedge.
Chef's tips
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Prepare ahead: The ketchup, labneh and coated chicken can all be prepared the day before.
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Let the tomatoes rest: Marinating them for 30 minutes draws out their juices and creates a naturally flavourful dressing.
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Control the heat: If your harissa is particularly spicy, reduce the quantity or mix it with a tablespoon of olive oil before marinating the chicken.
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