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AFRICAN CHICKEN HARISSA WITH BELL PEPPER COULIS

Ingredients:

1 kg MAGNOLIA CHICKEN STATION BREAST FILLETS
1/2 cup minced garlic
1/4 cup store-bought harissa paste
1/4 cup lemon juice
1/2 tsp iodized fine salt
1 tsp cracked bell pepper

BELL PEPPER COULIS

1/2 cup MAGNOLIA GOLD BUTTER
2 (100 g) pc red bell pepper, sliced
6 cloves garlic
1 (100 g) pc white onion, sliced in half
1 tsp dried thyme
1 tsp dried rosemary
2 tbsp rum
1 (250 ml) pack MAGNOLIA ALL-PURPOSE CREAM

Procedure:

  1. Preheat water bath to 58˚C using a sous vide machine or using low temperature poaching.
  2. Marinate chicken fillets and place inside a food grade polyethylene bag. Vacuum seal and slow-cook bagged food in water bath for 6 hours.
  3. Remove chicken from bag. Quickly sear or broil before serving. Serve with sauce.
  4. For sauce, melt butter in a hot pan. Sauté bell peppers, garlic, onion, thyme and rosemary for 5 minutes. Add rum to flambé or create a burst of flame. Simmer until alcohol dissipates.   Add cream and simmer for another minute. Season with salt and pepper. Puree using a blender or food processor. Strain sauce into a smooth consistency.
Makes 5 servings.  
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