Chicken

Barbecued harissa chicken and corn

Name: Barbecued harissa chicken and corn recipe
Yield: 6
Ingredients: 4 corn cobs; 6 chicken cutlets, skin on; Coriander sprigs, to serve; 2 (420g) red capsicums; 3 long red chillies; 2 tsp coriander seeds; 1 tsp cumin seeds; 1 tsp fennel seeds; 1/2 tsp caraway seeds; 20.00 ml smoked paprika; 125ml olive oil; 3 garlic cloves, chopped; 20.00 ml tomato paste; Juice of 1 lemon

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by Clare Falzon

CLARE FALZON, CHEF

Nov 17, 2022

“Everyone loves corn, and it’s at its peak during summer. There are so many different ways to eat it – you can cut the kernels off and mix them through things, or barbecue it like I’ve done here. My homemade harissa complements the sweetness of corn with a beautiful peppery kick.” – Clare Falzon

4 corn cobs
6 chicken cutlets, skin on
Coriander sprigs, to serve

Harissa

2 (420g) red capsicums
3 long red chillies
2 tsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
1/2 tsp caraway seeds
1 tbs smoked paprika
1/2 cup (125ml) extra virgin olive oil
3 garlic cloves, chopped
1 tbs tomato paste
Juice of 1 lemon

Method

1.

For the harissa, preheat a chargrill pan to high heat. Grill whole capsicums, turning frequently, for 12-15 minutes, until charred and tender. Add chillies and chargrill for 1-2 minutes, until charred. Transfer capsicum to a medium bowl, cover with plastic wrap and set aside until cooled.
2.

Scrape away the blackened skin and discard skin and seeds. Place coriander, cumin, fennel and caraway seeds in a small frypan over medium heat and cook for 5 minutes, or until toasted and aromatic. Cool for 5 minutes, transfer to a mortar and pound with a pestle until crushed. Place capsicum, chilli, spices, oil, garlic, tomato paste and lemon juice in a small food processor and process until a coarse salsa forms. Season with salt flakes.
3.

Place the corn on a microwave-safe plate and microwave for 2 minutes. Set aside to cool. To cut into ribs, hold corn cob upright on a board and carefully halve lengthways with a sharp knife.
4.

Cut each half into ribs. Toss the chicken and corn in a large bowl with half the harissa. Set aside for 30 minutes to allow flavours to develop.
5.

Heat a barbecue or chargrill pan on medium heat. Cook chicken for 6-7 minutes on each side and the corn for 8-10 minutes, turning, until chicken is browned and cooked through and corn is charred.
6.

Serve chicken and corn with coriander sprigs and remaining harissa.