A condiment I use regularly for its instant heat, colour and flavour is harissa paste. A small splodge of this transforms any meat or vegetables it comes in contact with. It’s deep, dark subtle heat pairs well with the honey for the Harissa Honey Chicken Bowl here. Crispy chicken pieces coated with a fairly irresistible harissa sauce alongside fresh cucumber salad, bulgur wheat and green pistachios makes for a pretty beautiful midweek supper. Almost all the elements for this recipe can be made ahead- ideal for meal prepping or office lunchboxes.
Serves 4 
30mins 6 chicken thighs, cut into bite sized pieces
6.5fl oz buttermilk
1 tsp ground coriander
1 tsp cumin
Finely grated zest of a lemon
7oz cornflour
33fl oz sunflower oil to fry
Sea salt and freshly ground black pepper
For the bulgur wheat salad:
5oz bulgur wheat
1 red onion, finely sliced
Juice of a lemon
Large handful chopped flat leaf parsley
3 tbsp extra virgin olive oil
2 avocados, diced
1 medium cucumber, peeled, deseeded and diced
Handful pistachios, deshelled and roughly chopped
For the sauce:
2 tbsp rose harissa
1 clove garlic, grated
1 preserved lemon, insides removed and finely chopped (optional)
2 tsp cider vinegar
4 tbsp honey
6 chicken thighs, cut into bite sized pieces
200ml buttermilk
1 tsp ground coriander
1 tsp cumin
Finely grated zest of a lemon
200g cornflour
1 litre sunflower oil to fry
Sea salt and freshly ground black pepper
For the bulgur wheat salad:
150g bulgur wheat
1 red onion, finely sliced
Juice of a lemon
Large handful chopped flat leaf parsley
3 tbsp extra virgin olive oil
2 avocados, diced
1 medium cucumber, peeled, deseeded and diced
75g pistachios, deshelled and roughly chopped
For the sauce:
2 tbsp rose harissa
1 clove garlic, grated
1 preserved lemon, insides removed and finely chopped (optional)
2 tsp cider vinegar
4 tbsp honey
Make this spice mix in larger amounts and store it in a jar and you’ll never be too far away from a fresh, sizzling plate of chicken wings. If there are any leftovers (unlikely!) then pop them in a lunch box or pack them up for a picnic – they’re just as good cold as they are hot. Click here for more recipes from Schwartz.
