Harissa & Dukkah Roast Chicken Drumsticks

Name: Harissa & Dukkah Roast Chicken Drumsticks
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 2
Cuisine: Barbeque Bests
Ingredients: 1kg Lilydale Free Range Bulk Drumsticks, skin removed; 1 tablespoon harissa paste; Â½ cup Greek (natural) yoghurt; 4 tablespoons dukkah; 2 cloves garlic, minced; Â½ teaspoon salt; 400g (1 tin) chickpeas; 1 pomegranate, seeds only; Â½ cup slivered almonds, toasted; Â½ cup flat leaf parsley, finely chopped; Â½ cup Mint, finely chopped; Juice of 1 lemon; 2 tablespoonsÂ olive oil; 1 cup tahini; Â½Â garlic clove, minced; 1 tablespoonÂ lemon juice; â cup water; Â¼ teaspoonÂ cumin; Â¼ teaspoonÂ salt; Paprika to serve

20 mins Prep

45 mins Cook

2 Serves

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1kg Lilydale Free Range 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

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