Rose Harissa Chicken with Pickled Red Cabbage and Toasted Pitta Bread
A healthy take on the classic Middle Eastern shawarma or Greek gyro; great for a midweek treat, lunch or make a whole bunch of them for a sharing platter.
- Place the shredded red cabbage in a wide, shallow dish. Dissolve the sugar in 50ml boiling water from the kettle and add the Chardonnay Vinegar, 1 tsp salt and mix thoroughly , pour over the cabbage to cover and set aside but agitate now and again.
- Coat the chicken with Rose Harissa paste and ½ teaspoon of salt. Heat the extra virgin olive oil in a large shallow non-stick frying pan on a medium-high heat and add the chicken, fry for 3-4 minutes each side. Turn off the heat and cover the pan, rest the chicken for 2 minutes
- Meanwhile, heat the pitta breads in the toaster. Drain the cabbage and pile onto split toasted pitta bread, top with Harissa chicken and a dollop of sour cream if you choose.
Included in this Recipe
Single varietal vinegar that makes a big impact on dishes, compared to ordinary wine vinegar
Spicy, sultry Rose Harissa is one of our best sellers, famous in restaurant and domestic kitchens all over the UK.
Cornicabra Extra Virgin Olive Oil 500ml
Spanish single varietal extra virgin olive oil made from olives grown in Andalucia, this oil is perfect for cooking and for making dressings.