Name: Chili chicken (Pollo harissa con lombarda)
Yield: Serves 4
Cuisine: Spanish
Ingredients: 2 large mild green chili peppers, such as guindilla, seeded; 2 cloves garlic, chopped; 1 tablespoon ground cumin; 1½ lb (700 g) boneless skinless chicken breast, cut into chunks; ⅔ cup (150 ml) soy creamer; Salt; Snipped chives, to garnish; 1 large leek, julienned; 2 teaspoons apple cider vinegar; 1 red cabbage; Extra virgin olive oil; Salt and white pepper; 2 medium onions, chopped; 1 tablespoon white wine vinegar; ⅔ cup (150 ml) white wine; 1 tablespoon tomato paste; 1 tablespoon paprika; 1 roasted red pepper, roughly chopped; 2 tablespoons extra virgin olive oil, plus more for cooking

Preparation info

Serves
4

Difficulty
Easy

Appears in

Andaluz

By Fiona Dunlop

Published 2023

About

The flavor of this chicken dish with its mild chili hit improves even further if you marinate the chicken in the sauce for a few hours in the refrigerator before cooking. Harissa is actually a fiery North African sauce of roasted red peppers, chilies, and spices—so since chilies came from the Americas, it could not have existed in Al-Andalus. It was after the expulsion of the Jews from Spain, who in many cases went to North Africa, that they discovered this potent seasoning.