Honey Harissa Fried Chicken Fillets

Honey Harissa Fried Chicken Fillets

With a jar of Harissa paste, sauce, or seasoning in your pantry, you will never have to endure a bland meal ever again.

Harissa is spicy, smoky, and peppery. It is a mix of spices used in Middle Eastern and North African cooking.

The difference from a harissa seasoning, paste or sauce, is the later two forms contain water and oil. Where as the seasoning form is simply a dried version of the peppers and spices.

If you choose to cook with the seasoning or powdered harissa, you can use it in the same way you’d cook with any dried spice blend, or you could mix it with oil and water to create a quick harissa paste.

Top To Bottom Is A Harissa Paste and SauceRight Side Of Image Is A Dried Seasoning

This recipe, the Honey Harissa Fried Chicken Fillets, uses the harissa dried seasoning mixed with raw honey to coat the breaded chicken fillets (a mixture of flour and smoked paprika and including a egg and water mixture for dipping).

Close up of Honey Harissa Fried Chicken Fillets on a green dinner plate

The out come of the chicken fillets are spicy but is off set with the sweetness of raw honey.

Oh how deliciously yummy. And did we say there juice and finger licking good. That is if you don’t use a fork.

Forked piece of Honey Harissa Fried Chicken Fillets over a red dinner plate

Honey Harissa Fried Chicken Fillets

1 1/2 pounds chicken breasts (about 2 large) boneless, skinless – slice breasts horizontally from the thick end to the thin end into three (3) 1/4-inch-thick cutlets

Photo by: Scott Phillips at Fine Cooking

1 cup all-purpose flour + 3 tablespoons

1 teaspoon smoked paprika

2 large eggs

2 tablespoons water

1/8 cup raw honey

2 teaspoons Harissa seasoning

Salt and black pepper for seasoning

High heat avocado oil for frying

After cutting breasts into 3 cutlets each, slice each cutlet into 3 fillets.

Pat fillets very dry. Season all over with salt and pepper. Toss with 3 tablespoons of flour until well coated.

In a shallow bowl, beat eggs and water.

In a resealable plastic bag, add flour and smoked paprika. Close bag and toss to mix.

Dip chicken fillets into egg letting excess drip off back into bowl. After dipping each fillet drop into bag with flour.

Seal bag and shake well until each fillet is well coated. Remove fillets from bag and transfer to a plate.

Heat 1/2 inch oil into a medium skillet over medium-high heat.

Oil should heat to 350 degrees with a cooking thermometer. If you do not have one, drop a pinch of flour into oil and it should sizzle vigorously.

When oil is heated, drop coated fillets into oil, working in batches. Caution oil will spatter.

Cook until golden-brown, about 2 minutes each side.

Transfer to a medium bowl. Toss with raw honey, a pinch of salt and harissa seasoning (add more or less depending on heat preference).

Plate and enjoy with a side of coleslaw or your preferred side.

Honey Harissa Fried Chicken Fillets on a red dinner plate with a side coleslaw

More Deliciously Yummy Recipes

Roasted Sweet Potatoes And Figs

Roasted Sweet Potatoes and FigsThe number on producer of sweet potatoes in the United States alone, is the state of North Carolina, planting and harvesting more than 40% of the national supply.

3 popular sweet potato varieties sold at market

Image Credit: Saveur Magazine

The website for the sweet potato industry, North Carolina Sweet Potatoes say that the list of sweet potato varieties changes rapidly and new varieties are released almost annually.

The most popular varieties sold at your local market are, Covington Sweet Potato, O’Henry Sweet Potato, and the Japanese Sweet Potato.

The popular food magazine, also found on line, Saveur says that shopping for sweet potatoes, particularly during the Thanksgiving holiday (USA), you can came across a surprising range of varieties, 16 to be exact.

They go on to say that a consumer can find both heirlooms and new hybrids alike, all which are being grown in the United States.

Our feature recipe – Roasted Sweet Potatoes And Figs – uses three different types of sweet potatoes, which are the speckled purple sweet potato, which is named because of their flecked magenta flesh.

An heirloom variety with pale orange skin and flesh, and not to forget the Hannahs varity which has tan skin and an off-white interior. When roasted the flesh takes on a yellow cast, a lightly sweet flavor, and a dry texture.

Here is what you will need to prepare – Roasted Sweet Potatoes And Figs in your own kitchen.

2 1/4 pounds sweet potatoes, different colors

5 tablespoons olive oil

Himalayan salt and fresh black pepper to taste

6 dried figs

Zest and juice of 1 lemon

2 peeled coins fresh ginger

2 1/2 tablespoons sugar

3 tablespoons dark balsamic vinegar

12 scallions or green onions (white and green parts), cut into 1 1/2 inch segments

1 red chili,halved, seeded, thinly sliced

My mother had two fig trees in her garden, both a black and green variety. Fresh figs can be very fragile, and need to be eaten within a day or two of harvesting. We used dried figs in our recipe because they are just as versatile as fresh figs when re-hydrated.

Read more here about the Benefits Of Figs Help Fight Against Common Ailments.

Recipes directions:

Preheat oven to 475 degrees. Scrub potatoes and slice each one into wedges.

roasted sweet potatoesToss wedges with 3 tablespoons of olive oil, s teaspoons of Himalayan salt, and a few grinds of black pepper. Spread on a baking sheet. Sprinkle and roast until soft, about 25 minutes.

rehydrating fdried figs with lemon zest, juice, sugar and fresh gingerMeanwhile, place the dried figs in a medium saucepan with lemon zest, juice, ginger, and 1 tablespoon of sugar. Cover with fresh water by 2 inches. Bring to a boil and simmer until figs return to plump fig pose.

dried figs rehydratedScoop figs from saucepan with a slotted spoon and drain on some paper towels. Let dry, and quarter the figs, cutting away the stems.

In a small saucepan, stir together the balsamic vinegar, and remaining 1 1/2 tablespoons of sugar. Bring to a boil, reduce heat and simmer until thickened, about 4 minutes.

Roasted Sweet Potatoes and Figs - close upArrange roasted sweet potatoes on a serving platter. Pour remaining 2 tablespoons of olive oil into a sauce pan and heat. place in onions, and chili. Fry for about 4 to 5 minutes, stirring often. Spoon the oil, onions, and chili over the sweet potatoes.

Nestle the figs among the wedges and drizzle with the balsamic reduction. Suggested to serve at room temperature.

Ginger and Lemon Juice WaterMaybe you are wondering what to do with the water solution that was used to dehydrate the figs? Put it into your Nutri-Bullet or blender, and blend for about 30 to 40 seconds and drink down a nutritious anti-inflammatory drink.

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