The Chef

Restaurants

Meals

Drinks

Restaurants›Taps Public House›Harissa Chicken Club Recipe

Harissa Chicken Club Recipe

Name: Taps Public Houses Harissa Chicken Club Recipe
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Cuisine: Tunisian
Ingredients: 2 pieces boneless skinless chicken breasts; 3 tbs harissa paste; 2 tbs olive oil; 1 tbs lemon juice; 2 cloves garlic (minced); 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp salt; 0.5 tsp black pepper; 0.5 cups pitted Kalamata olives; 1 tbsp capers (drained); 2 tbsp roasted red pepper (jarred), drained; 1 tsp lemon juice; 2 tsp olive oil; 1 tsp fresh parsley (chopped); 0.25 tsp black pepper; 2 pieces ciabatta rolls; 0.5 cups roasted red pepper strips (jarred or home-roasted); 2 cups arugula; 1 medium tomato (ripe), sliced; 1 pieces avocado, sliced; 2 tbs mayonnaise (optional, for spread); 1 tsp butter (softened, optional for toasting); 0 to taste salt (to taste); 0 to taste black pepper (to taste)

Inspired by Taps Public House

Time50m

Serves2

tunisian harissa chicken breast, roasted red pepper, arugula, tomato, avocado, Taps sauce, ciabatta

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Harissa Chicken

2 pieces boneless skinless chicken breasts

3 tbs harissa paste

2 tbs olive oil

1 tbs ReaLemon lemon juice

2 cloves Garlic (minced)

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp Celtic sea salt

1/2 tsp black pepper

Taps Sauce (tapenade-like, quick)

1/2 cups pitted Kalamata olives

1 tbsp capers (drained)

2 tbsp roasted red pepper (jarred), drained

1 tsp ReaLemon lemon juice

2 tsp olive oil

1 tsp Fresh parsley (chopped)

1/4 tsp black pepper

Sandwich Build

2 pieces ciabatta rolls

1/2 cups roasted red pepper strips (jarred or home-roasted)

2 cups Arugula

1 medium tomato (ripe), sliced

1 pieces avocado, sliced

2 tbs mayonnaise (optional, for spread)

1 tsp butter (softened, optional for toasting)

0 to taste salt (to taste)

0 to taste black pepper (to taste)

Method

Harissa Chicken

Marinate chicken

Pat chicken breasts dry. In a bowl whisk together harissa paste, 2 tbs olive oil, 1 tbs lemon juice, minced garlic, ground cumin, smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Coat the chicken thoroughly with the mixture. Cover and refrigerate for at least 30 minutes, up to 4 hours.

Cook chicken

Preheat a skillet or grill to medium-high heat and add a light drizzle of olive oil. Remove chicken from marinade, letting excess drip off. Cook chicken breasts 5-7 minutes per side (depending on thickness) until internal temperature reaches 74°C (165°F) and the exterior is nicely charred. Let rest on a cutting board for 5 minutes, then slice into 1/4-inch thick pieces.

Taps Sauce (tapenade-like, quick)

In a small food processor or with a mortar and pestle, combine pitted Kalamata olives, capers, roasted red pepper, 1 tsp lemon juice, 2 tsp olive oil, and chopped parsley. Pulse until coarsely blended but still slightly chunky. Taste and season with 1/4 tsp black pepper and more lemon if needed. Transfer to a small bowl.

Sandwich Build

Prepare ciabatta: slice rolls in half horizontally. If desired, lightly butter cut sides (about 1 tsp total) and toast on a skillet or under a broiler until golden, about 1-2 minutes.

Spread about 1 tbs mayonnaise on the bottom half of each ciabatta and 1 tbs taps sauce on the top half (reserve a little taps sauce to drizzle).

Layer on each sandwich: 1 cup arugula, sliced harissa chicken (divide evenly), roasted red pepper strips (about 1/4 cup each), sliced tomato (2–3 slices), and avocado slices. Drizzle a little of the remaining taps sauce over the chicken and veggies. Season tomato and avocado lightly with salt and pepper to taste.

Close sandwiches and press gently. If you prefer a warm sandwich, return assembled sandwiches to a skillet or panini press and grill 1-2 minutes per side to warm through and set the fillings.

Cut each sandwich in half and serve immediately. Yields 2 sandwiches.