As-Salaamu Alaykum,
Alhamdulillah the sun is shining, the birds are tweeting and I’m trying my best to prepare for welcoming the best guest, the month of Ramadan. Allah let us reach it and benefit.
Here are harissa minced chicken lettuce cups that you could add to your Iftar menu, in sha Allah
Simple, Quick, Spicy and Fresh.
I used baby gem lettuce but iceberg would be just as good, if not better as it’s more curvy.
Harissa Minced Chicken Lettuce Cups
Makes: 16 baby gem cups
Ingredients
300 grams Halal minced chicken (breast or thigh)
drizzle of olive oil
1 tablespoon fresh coriander stalk, finely chopped
2 garlic cloves, crushed
1/2 tablespoon grated fresh ginger
1 small banana pepper, chopped
small pinch cumin
salt and black pepper
harissa (to taste)
few drops Worcester sauce
handful of frozen peas
a few small squirts of tomato ketchup
Lettuce ( for me that was about 1 and half baby gem)
Method
- Pre-heat large frying pan over high heat, add oil wait 30 seconds before adding chicken, coriander, garlic, ginger, banana pepper, cumin, salt and black pepper.
- Cook for 2 minutes before adding squirt of harissa, Worcester sauce. Cook for 1 minute before adding frozen peas. Continue to cook stirring often until the chicken is opaque, peas are al dente and the liquid as mostly evaporated.
- Add in tomato ketchup and stir to coat / glaze the chicken. Turn off heat and set aside.
- Wash Lettuce, carefully separate and pat dry leaves with paper towels. Add a tablespoon or so of chicken mixture to each lettuce ‘cup’. Serve immediately.
You can always prepare the chicken mixture and lettuce leaves separately ahead of time then re-heat chicken mix just before serving. Feel free to top with mayonnaise or more harissa!
Summary
Article Name
Harissa Chicken Lettuce Cups