Chef Carla Contreras > CYAO Recipes

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Harissa Chicken with Cabbage and Avocado Slaw CYAO

This is my recipe for my winning dish on the show Cook Your Ass Off. The challenge was to use Harissa, it’s a North African condiment that is mixed with chile and spices. You can make your own or purchase it. If you don’t have, it you can add a 1/2 tsp of Chili Powder — depending on how much spice you like. This is perfect for lunch or dinner. The tomatillo sauce is bonus, you can always use store bought salsa or put a few dashes of Cholula hot sauce, like it do. The tortilla chips are also optional. Chiles are aphrodisiacs as well as avocados, so enjoy!

Eat Well,

Carla 

Check out @redclogchef’s winning chicken #recipe on the show #cyao on @upwave #foodiedetox
Harissa Chicken with Cabbage and Avocado Slaw
Serves 4
This is my recipe for my winning dish on the show Cook Your Ass Off. The challenge was to use Harissa, it's a North African condiment that is mixed with chile and spices. You can make your own or purchase it. If you don't have, it you can add a 1/2 tsp of Chili Powder -- depending on how much spice you like. This is perfect for lunch or dinner. The tomatillo sauce is bonus, you can always use store bought salsa or put a few dashes of Cholula hot sauce, like it do. The tortilla chips are also optional. Chiles are aphrodisiacs as well as avocados, so enjoy! Eat Well, Carla
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 1 tsp harissa or 1/2 tsp chili powder depending on how much heat you like
  2. 3 limes
  3. 2 TBS olive oil, divided
  4. 2 chicken breast halves
  5. 1 teaspoons ground cumin, divided
  6. 2 whole wheat flour tortillas (optional)
  7. 1/4 red cabbage, thinly sliced
  8. 1/4 green cabbage, thinly sliced
  9. 2 avocados, ripe but firm, diced
  10. 1 red bell pepper, diced
  11. 1 yellow bell pepper, diced
  12. 10 sprigs of cilantro with stems, rough chopped
  13. 2 scallions, sliced
  14. 2 teaspoons honey, divided
  15. 1 teaspoon rice vinegar
  16. 2 tablespoons sunflower seeds
  17. 1 tablespoon sesame seeds
  18. 1/2 tsp chili
  19. 4 tomatillos
  20. 1 clove garlic, rough chopped
  21. 1/2 bunch fresh cilantro with stems
  22. 2 scallions chopped
Instructions
  1. Preheat oven to 375 degrees.
  2. In a large bowl, combine 1/2 tsp harissa, juice of 1 lime, 1 teaspoon olive oil, and some salt and pepper. Toss chicken in the mixture to coat well.
  3. In an oven-safe skillet, heat 1 TBS of olive oil and sear chicken over high flame until a crust forms, about 2-3 minutes. Transfer the pan with the chicken to oven and bake chicken until fully cooked, about 10 minutes. If you don't have an oven proof pan put on a baking sheet.
  4. For the tortillas: on a parchment paper lined baking sheet tear the tortillas into bite size pieces. drizzle on 1 teaspoon oil, a pinch of cumin and salt. Bake until crispy, about 5-7 minutes.
  5. For the slaw: Combine red cabbage, green cabbage, avocados, red and yellow bell peppers, 1 teaspoon honey, rice vinegar, sunflower seeds, sesame seeds, scallions, cilantro, juice of 1 lime 1/2 tsp ground chili and 1 teaspoon ground cumin in a bowl. Mix thoroughly and season with salt and pepper.
  6. For the salsa: Bring a pot of water to a boil. Cook the tomatillos for 1 minute. Transfer tomatillos to a blender or food processor and 1/2 tsp of harissa or chili powder, garlic, juice of 1 lime, cilantro, scallions puree until just smooth. Season with salt and pepper. Add honey to taste if salsa is really tart.
  7. Serve slaw on a cabbage leaf, topped with a fourth of the chicken breast. Serve tortilla chips and salsa on the side.
Adapted from Chef Carla's Recipe on CYAO
Chef Carla Contreras http://www.redclogkitchen.com/

Chef Carla on Cook Your Ass Off CYAO