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Sabrina Ghayour’s Sticky harissa, sesame and pistachio chicken
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The recipe embodies all the qualities I like in a chicken dish - sticky, savoury, spicy, crunchy and utterly delicious. It reminds me of Cantonese sticky chicken dishes, but with a little more oomph and, more importantly, it can be easily created at home.
Serves: 3 - 4
500g boneless, skinless chicken breasts
Vegetable oil, for frying
1 tsp ground cinnamon
1 tsp garlic granules
3 tbsp clear honey
2 tbsp Cooks’ Ingredients Harissa Paste
25g sesame seeds, toasted
50g pistachio nuts, roughly chopped
Sea salt flakes
Freshly ground pepper
1. Lay the chicken breasts flat on a chopping board and roughly chop into fillets.
2. Heat a large frying pan over a high heat and drizzle in a little vegetable oil. Once hot, add the chicken strips and quickly toss in the oil. Sear the chicken on the outside until opaque all over but not cooked through.
3. Add the cinnamon and garlic granules and quickly toss the chicken in them, then add the honey and harissa and stir until the chicken is well coated. Season with a generous amount of salt and pepper. Leave the chicken to cook for about 1 minute until cooked through, then stir to coat in the sauce.
4. Once the sauce is bubbling and reduced to an almost caramel-like consistency, remove the pan from the heat, stir and sprinkle with the toasted sesame seeds and pistachios before serving.
You can also use mini chicken fillets for this recipe.
Recipe taken from Simply by Sabrina Ghayour, published by Mitchell Beazley, 2020
Typical values per serving:
Per serving, for 3