Exotic Poultry Cutlets

For the exotic chicken cutlets, clean the leek, wash and cut into half rings. Peel and chop the garlic cloves.

Heat olive oil in a pan, add the poultry and sauté briefly. Add harissa and ras al hanout and sauté as well. Then remove the meat from the pan and keep warm.

Add leek and garlic to the pan, sauté briefly and deglaze with pineapple juice and white wine. Season to taste with salt, pepper and ground ginger.

Add coconut milk and pineapple pieces and let the sauce reduce slightly. Finally, add the meat and allow to infuse again briefly.

Season again if necessary. Serve the exotic chicken cutlets on warmed plates and garnish with chopped coriander.

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