Creamy Harissa Chicken


  • Cosmo’s Spicy Harissa Seasoning
  • 1kg chicken – cubed
  • Crushed garlic
  • 3 onions – diced
  • Several colored capsicums or other vegetables to suit – chopped
  • Sultanas
  • 3 bananas – chopped
  • Coriander
  • Master Food’s Satay sauce/marinade
  • 2 tins evaporated milk
  • 3 teaspoons cornflour – stirred into the evaporated milk


Place cubed chicken in plastic bag and coat with Cosmo’s Spicy Harissa Seasoning. Shake bag well to get an even coating on the chicken. Fry the onions with the crushed garlic. Remove from pan. Add chopped capsicums and stir fry for a couple of minutes. Remove from pan. Add chicken to pan. When the chicken is approximately ½ done, add the satay marinade and continue to cook. After a few minutes add the evaporated milk (with the cornflour already mixed in) and allow to bubble. Reduce heat to a simmer. Add previously cooked vegetables, chopped banana and sultanas. Cook for a few more minutes or until sauce thickens. Remove from heat and garnish with coriander. Serve with rice.