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Harissa and dukkah roast chicken drumsticks
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Crowd-pleasing spiced roasted chicken drumsticks with tasty tahini sauce.
Ingredients:
  • 20.00 ml harissa paste
  • 125.00 ml Greek (natural) yoghurt
  • 80.00 ml dukkah
  • 2 cloves garlic, minced
  • 1.20 gm salt
  • 1kg Bulk chicken drumsticks, skin removed
  • 400g canned chickpeas
  • 1 pomegranate, seeds only
  • 125.00 ml slivered almonds, toasted
  • 125.00 ml fresh flat-leaf parsley, finely chopped
  • 125.00 ml mint leaves, finely chopped
  • Juice of 1 lemon
  • 300.00 gm tahini
  • 1/2 garlic clove, minced
  • 21.00 gm lemon juice
  • 165.00 gm water
  • 0.63 gm ground cumin
  • 0.60 gm salt
  • Paprika, to serve
Instructions:
  • Preheat your oven to 180 degrees Celsius.
  • Combine harissa, yogurt, minced garlic, and salt with chicken in a bowl. Mix until the chicken is evenly coated.
  • Lay the drumsticks on a baking sheet lined with parchment paper and generously sprinkle them with aromatic dukkah seasoning. Bake in the oven for 45 minutes until perfectly cooked.
  • Combine chickpeas, pomegranate seeds, slivered almonds, parsley, mint, lemon juice, and olive oil in a bowl and toss together for a delicious salad.
  • Combine all ingredients in a blender until smooth, creating the tahini sauce.
  • Plate the chicken alongside a fresh salad and a generous drizzle of creamy tahini sauce.

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