RECIPE OF THE WEEK - HARISSA CHICKEN KEBABS
This weeks delicious recipe from group executive chef, Andrew MacKenzie is Harissa Chicken Kebabs with flatbreads, hummus, harissa, and yogurt & coriander dressing.
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Good luck and happy cooking!
CORIANDER & YOGURT DRESSING
200G greek yoghurt, 20G chopped coriander, 1 diced red onion, 1/2 juiced lime
Dice the red onion. Chop the coriander.
Mix both into the greek yogurt and add the lime juice. Season and serve.
400G soaked and cooked chickpeas, Liquid from cooking the chickpeas, reduced until thick.
80ML extra virgin olive oil, sea salt, 1 lemon, 3 TBSP tahini
Put all the ingredients into a blender and mix until smooth and creamy. Use the chickpea liquid to obtain the correct consistency.
3 tsp each of coriander, cumin and fennel seeds, 10 cloves of garlic, 10 red chillies, 100ml of olive oil
Put all the ingredients into a blender and blend into a smooth paste, put into a pan and cook for 15 minutes until thick and jam like.
Dice two chicken breasts into 3cm pieces and marinade in the Harissa Paste for 24 hours in the fridge.
Once marinated, put chicken pieces evenly onto 4 soaked bamboo skewers.
400g plain flour, 5g fresh yeast or 2g of dry yeast, 50g yogurt, 200g water, 2g cumin seeds, 5g salt
Mix all the ingredients in a mixer on a slow speed for 6 minutes.
Prove until it doubles in size.
Split into four even pieces and roll into balls.
Using a rolling pin, roll into flat oval discs.
Cook in a dry and very hot frying pan.
Chargrill the chicken skewers on a barbeque, griddle or grill and serve with the flatbreads, hummus, harissa and yogurt & coriander dressing. Enjoy!