Spicy Harissa Chicken Drumsticks with Charred Capsicum Salad

Serves 4-6
Time 30 minutes


Harissa Chicken
500g chicken drumsticks
1 tbsp caraway seeds
1 tbsp cumin seeds
1 tbsp coriander seeds
6 garlic cloves
¼ cup olive oil
4 long red chillis
2 kaffir lime leaves

1 red capsicum
1 yellow capsicum
¼ cup chopped coriander leaves
1 cup freekeh, cooked
1 tbsp chopped semi sun dried tomatoes
1 tbsp pepitas

¼ cup unhulled tahini paste
1 tbsp lemon juice
Salt and pepper


Preheat oven 180C.

Blitz together caraway seeds, cumin seeds, coriander seeds, kaffir lime leaves, garlic cloves, red chilli and oil to make harissa paste. Marinade chicken drumsticks in paste for at least 30 minutes prior to cooking. Cook chicken in the oven for 35 minutes or until cooked through.

For the dressing, combine all ingredients adding water until desired consistency is reached.

For the salad, hold capsicums over a flame until charred or roast in the oven, peel away skin and slice, combine all remaining salad ingredients in a bowl.

Place a spoonful of salad on each plate, top with chicken drumsticks and drizzle of tahini dressing.