Rose Harissa Chicken with Pickled Red Cabbage and Toasted Pitta Bread

Step  0: 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.
Step  1: 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
Step  2: 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.

Prep: 7 minutes
Cook: 10 minutes

Easy

Serves 2 people

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.

Ingredients

1 tbsp Cornicabra Extra Virgin Olive Oil
1 ½ tsp salt
2 tbsp caster sugar
200g red cabbage, very finely shredded using a mandolin or grater
125ml Chardonnay Vinegar
350g free range chicken mini fillets
2 tbsp Harissa Paste
2-4 pitta bread
6 tbsp sour cream (optional)

Method

Step 0: 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.
Step 1: 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
Step 2: 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.

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