DIFFICULTY

Medium

SERVINGS

4

INGREDIENTS

4 small free-range chicken

500ml buttermilk

250g flour (we use a gluten free blend in the restaurant but regular wheat flour is fine)

Harvest Kitchen chicken salt (see recipe)

Harissa jam (see recipe)

100g mayonnaise

1 head of sugarloaf cabbage

FOR THE HARVEST KITCHEN CHICKEN SALT

1 tbsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1 tbsp salt

FOR THE HARISSA JAM

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp caraway seeds

2 garlic cloves

100 g roasted red peppers

250g deseeded long red chillies

1 tbsp salt

200gm brown sugar

METHOD

1. To make the harissa jam, toast the seeds and grind them down, then blend with all the other ingredients (except the sugar) in a food processor
2. Add this mix along with the sugar to a pan and cook down until it reaches a jam like consistency
3. Mix 1 part harissa jam with 4 parts mayonnaise (homemade is best) and check seasoning
4. Cut the head of cabbage length ways into approx. 6 wedges. In a griddle pan heat a small amount of oil and cook each side of the cabbage until just lightly blackened
5. Cut the chicken into strips and season generously with the chicken salt
6. Toss the pieces in flour, then dip into the buttermilk and then back into the flour. Deep fry the battered pieces until cooked
7. To serve lay a piece of the sugarloaf on the plate and arrange the fried chicken pieces on top
8. Drizzle your preferred amount of the harissa jam aioli over the top

Double Barrel Chardonnay