Middle Eastern (Harissa) Chicken Tenderloins

I am sure all you good cooks out there already

know about HARISSA. A middle eastern spice.

It's new to me and I adore the flavour it gives

to almost everything I use it on and in.

I have been using McCormicks as it is already

made up. The contents read.....

Cumin.

Garlic.

Salt.

Onion.

Turmeric.

Paprika.

Coriander.

Red Pepper.

Parsley.

Pepper.

Cinnamon.

Nutmeg.

A few days ago, I made Chicken tenders.

First I gave an egg wash to all the tenders,

and then I coated them in flour and Harissa

mixed together.

Then I fried them in a mix of good olive oil

and butter. A couple of minutes each side and

drained them on paper towel.

I had made a simple salad of lettuce leaves

shredded, onions, corn and capsicum.

Which I dressed with shop bought mayo,

a little white vinegar and 2 teaspoons of

the Harissa spices. (All shook up)

The meal was delightful, a sweet yet savoury

salad, the warmth of the tenderloins and the

garlic/cheese bread married very well together.

Finished off with a good dollop of sour cream

and chives.

Might have to give making my own Harissa a

go in the future.