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1
In an oven turned onto the highest temperature, toast the ancho chiles until fragrant, 5-7 minutes. Keep an eye on them so they don't burn. Remove the seeds and stem, and put them in a small bowl filled with boiling water. Let this soak for about 20 minutes.
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2
Meanwhile roast the bell pepper over a flame until the skin is blistered. Make sure the skin is nearly all blistered - I made the mistake of only partially doing my own, which made my job lots harder in the end. Put the blistered bell pepper in a paper bag and let this sit for 5 minutes.
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3
Take that pepper and discard the stem, seeds, and skin. In a food processor, puree the chilis, pepper, garlic, olive oil and spices.
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4
Roast the ears of corn over a flame, charring them. Note that the corn will get a little violent and there will be loud popping noises - don't be alarmed! All very normal.
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5
Once roasted, shave off the kernels.
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6
In a saute pan over medium heat, add half the olive oil and onion. Cook the onion for around 10 minutes, until just beginning to brown. Add the garlic, for about 1 minute, then the corn, for about 5 minutes. Season with lime juice, salt, and chili powder to taste.
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7
Take corn mixture off the heat and stir in chopped herbs.
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8
(Optional) While the corn is cooking, season the chicken with salt, pepper, and chili powder. Over medium high heat, add the remaining olive oil and cook the chicken, about 4 minutes on each side.
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9
Serve chicken, corn and harissa with cabbage, avocados and feta.
