Spotlight Montréal: Meat Market
I had just returned from Québec City and was on the hunt for a seat outside, a glass of wine and a wifi connection. It had been several days with no internet and I was having withdrawals (and I had a TON of photos I needed to go through).
The Meat Market fit the bill with a decent wine selection and a perfect table for me on the sidewalk. The sweet potato fries I spied on another diners table didn’t hurt either.
I decided on the “East Meats West” sandwich as it was a flavor combination I’d never considered: Grilled chicken marinated in cinnamon & orange with harissa mayonnaise. I was so impressed with the combination it sent me on a 2 day hunt for harissa in Dallas. I finally found it at World Foods but Central Market now has it back in stock.
Harissa is a North African hot red sauce or paste. Main ingredients are chili peppers (often smoked or dried), garlic, coriander, caraway, or cumin, and usually olive oil.
The heat in harissa is not a painful heat…. it’s quite addictive. When I recreated this recipe I had a few friends over for a chilly evening on the patio. On the first bite my good friend Rhonda said “At first I thought oooh it’s spicy… and I want more”. It’s good stuff.
- 2 chicken breasts
- ciabatta bread or rolls
- 1/4 head red cabbage – cut into 1 inch pieces
- 2 tbsp. apple cider vinegar
- salt & pepper
For the marinade:
- 1 tsp. ground cinnamon
- 1 tsp. ground coriander
- Juice of 1/2 orange
- Zest of one orange
- 1 clove garlic, minced
- 1 tbsp. olive oil
For the harissa mayo:
- 1/4 cup mayonnaise
- 1-2 tsp. harissa paste
- 1 tsp. lemon juice
In a large plastic bag combine marinade ingredients (cinnamon, coriander. orange juice, orange zest, garlic & olive oil). Add chicken and marinade in the refrigerator for 4 hours or overnight. When ready to grill, remove from marinade and salt & pepper chicken. Grill or bake until cooked through and let rest for 10 minutes. Slice into pieces for sandwich.
In a medium skillet add cabbage and vinegar and cook on medium until cabbage is wilted but still has a small bite to it. Salt & pepper to taste.
For mayo: combine mayo, harissa and lemon juice. Set aside until ready to assemble sandwich.
To assemble sandwich spread mayo on both sides. Add a layer of cabbage on the bottom and top with the chicken breasts.