Ingredients

• 1/2 cup good-quality mayonnaise
• Harissa, to taste*
• 1 red capsicum
• 2 vine-ripened tomatoes, peeled, seeds removed, chopped
• 1/3 cup (80ml) extra virgin olive oil
• 1 large onion, thinly sliced
• 1 garlic clove, chopped
• 1/4 preserved lemon, pith removed, cut into very thin strips
• Juice of 1 lemon
• 1/3 cup basil leaves
• 180g jar pepperoncini*, drained
• 1/2 cup pitted black olives
• 4 (about 200g each) corn-fed chicken breasts

Method

• Step 1 Combine the mayonnaise and harissa in a small bowl, and place in the fridge until required.
• Step 2 Grill the capsicum until skin is blackened and charred. Place in a plastic bag and leave until cool, then remove skin and seeds. Cut into strips. Place in a bowl with tomatoes.
• Step 3 Heat 2 tablespoons of the oil in a frypan over medium heat and cook the onion and garlic until soft. Reduce heat to low, add the tomato and capsicum, preserved lemon, lemon juice and basil, then cook over low heat for 3 minutes. Season with salt and pepper and stir in the pepperoncini and olives. Cover and keep warm.
• Step 4 Preheat the oven to 180°C.
• Step 5 Heat the remaining olive oil in a frypan and fry the chicken (in batches if necessary) for 2-3 minutes each side or until golden. Place on a baking tray and cook in oven for 10 minutes or until cooked through. To serve, place some warm tomato mixture in the base of each bowl, add chicken and a dollop of the harissa mayonnaise.