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Chicken Harissa

We share the signature recipes from I Love FOOD Award Seafood winners, Red Cray Seafood Restaurant.


  • 1 chicken breast

  • Harissa paste

  • Cumin powder

  • Coriander

  • Garlic

  • Fennel seeds

  • 1 litre cream

  • 1 cup rice

  • 100g sultanas

  • 2-3 WA Prawns

  • 2 scallops

  • Lemon


  • 1.

    To marinate the chicken add Harissa paste, 1 tablespoon Cumin powder, fresh coriander, garlic and fennel seeds. Squeeze the juice of a lemon. Marinate overnight to infused the flavour into the chicken

  • 2.

    To cook the rice, add 1 cup of rice in a pot with water, let the rice simmer until its cooked then add sultanas.

  • 3.

    Bake the chicken in an oven at 180 degrees for 15 mins once cooked once add prawns and scallops into a pan mix cream and season with sea salt and pepper.

  • 4.

    Serve chicken and seafood together with rice on the side and a sprig of coriander.

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