2 tablespoons olive oil
1 pound skinless, boneless chicken breast halves
1 tablespoon harissa (olive oil), divided
1/2 teaspoon salt
2 cloves garlic, minced
1 onion, grated
1/2 teaspoon paprika
1 cup chopped celery
1/4 cup chopped green bell pepper
2 clove garlic, minced
1 teaspoon Worcestershire sauce
1 cup mayonnaise
1 egg
1 cup cross mixed vegetables
1/2 teaspoon salt
1 red onion, sliced
1 1/2 tablespoons lemon juice
1 cup sunflower seeds
Heat olive oil in a large skillet over medium heat. Place chicken in the skillet and cook until crisp and golden brown; remove from skillet.
Heat olive oil in same skillet until hot. Mix in salt, garlic and onion and saute for 2 minutes.
Transfer chicken pieces to the skillet. Mix in celery and bell pepper. Transfer chicken pieces to the skillet and saute for 2 minutes; stir in Worcestershire sauce and mayonnaise. Stir in egg and vegetables. Transfer chicken pieces to the skillet.
Heat oil in the skillet over medium heat. Remove chicken, crumble and set aside. Remove bones from chicken and return to skillet. Stir ingredients together. Transfer chicken and bones to the skillet and cook over medium heat until golden yellow.
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