Harissa And Dukkah Roast Chicken Drumsticks

Serves  2
Preparation   20 mins
Cooking   45 mins
Print recipe

Ingredients

  • 1 x 1kg (approx.) Lilydale Bulk Drumsticks, skin removed
  • 1 tablespoon harissa paste
  • ½ cup Greek (natural) yoghurt
  • 4 tablespoons dukkah
  • 2 cloves garlic, minced
  • ½ teaspoon salt

SALAD

  • 400g (1 tin) chickpeas
  • 1 pomegranate, seeds only
  • ½ cup slivered almonds, toasted
  • ½ cup flat leaf parsley, finely chopped
  • ½ cup Mint, finely chopped
  • Juice of 1 lemon
  • 2 tablespoons olive oil

SAUCE

  • 1 cup tahini
  • ½ garlic clove, minced
  • 1 tablespoon lemon juice
  • ⅔ cup water
  • ¼ teaspoon cumin
  • ¼ teaspoon salt
  • Paprika to serve

Method

  1. Preheat oven to 180°C.
  2. Place harissa, yoghurt, garlic, salt and chicken in a bowl. Toss to coat well.
  3. Place drumsticks on a lined tray and sprinkle with dukkah. Bake in oven for 45 minutes.
  4. To make the salad, place chickpeas, pomegranate seeds, slivered almonds, parsley, mint, lemon juice and olive oil in a bowl. Mix to combine.
  5. To make the tahini sauce, blend all ingredients together to form a smooth sauce.
  6. Serve chicken with salad and tahini sauce.