Harissa Chicken Drumsticks

Deliciously smoky, spicy and flavourful, the harissa chicken goes really well with couscous, rice or roasted sweet potatoes, even a simple side salad is terrific. I have used chicken drumsticks, you can use wings or even a whole bird, but adjust the cooking time accordingly. Harissa could be swapped out for sambal oelek. Sriracha is another great substitute, though the consistency is different.
Originally from Tunisia, harissa is a condiment basically made with lots of dry red chilli peppers, garlic, salt, extra virgin olive oil and various spices. It is widely used in North African and Middle Eastern cooking. The ingredients for harissa paste vary from household to household and region to region – some include cumin, caraway, others tomatoes, and even rose petals. Original recipe from Bon Appetit calls for 3 different kinds of chillies. I had to tweak the recipe a little bit since I just have chillies de árbol and guajillo. You can use fresh or pickled chillies if you want to, but I find the dried ones have more complex flavours.

Homemade Harissa
15 Dried chillies de árbol, stemmed and seeded 5 Dried guajillo chillies, stemmed and seeded 1 tbsp Cumin seeds 2 tsp Coriander seeds 5 Garlic cloves, smashed 3 tbsp Fresh lemon juice 1 tbsp Tomato paste 1 tsp Smoked paprika 1 tsp Sea salt 180 ml Oive oil	6-8 Chicken drumsticks Sea salt and black pepper, to taste 4 tbsp Ghee or olive oil 2 tbsp Homemade harissa 1 tsp Lemon juice 2 Garlic cloves, minced 1/2 tsp Cayenne pepper powder 1/2 tsp Spicy paprika 1/2 tsp Sweet paprika 1 tsp Maggi seasoning (or soya sauce) Thyme leaves, chopped

Place chillies in a glass or bowl. Pour boiling water over to submerge, cover with plastic wrap, and let sit until chillies are very pliable and cool enough to handle, 15–20 minutes. Drain.
Toast cumin and coriander in a dry small skillet over medium-low heat, tossing constantly, until very fragrant, about 3 minutes. Transfer to a food processor, add garlic, and pulse until spices are broken up and garlic forms a paste. Add chillies and pulse until it forms a coarse paste. Add lemon juice, tomato paste, paprika, and salt and process until mostly smooth but mixture still has a little texture. With the motor running, stream in 120ml oil. Process until oil is incorporated.
Transfer harissa to a jar. Pour remaining olive oil over top. If possible, leave to stand for around 12 hours before using, to allow the flavours to develop. Refrigerate, topping off with more oil after each use. The harissa will keep up to 6 weeks in the refrigerator.
Preheat oven to 230C/450. Pat dry chicken thighs. Season them all over generously with sea salt and black pepper.
Heat 2 tablespoons of ghee in an oven safe skillet over medium-high heat. When the skillet is hot, add chicken and cook, turning, for 5 minutes or until browned.
Transfer the skillet to the oven and cook for 15 minutes until the skin is crips and meat cooked through. Meanwhile, place the remaining ghee, lemon juice, minced garlic, cayenne, paprika and Maggi seasoning in a small pan over medium heat. Bring it to a boil and allow it to simmer for 2-3 minutes.
Transfer chicken to a large bowl. Add in sauce and toss until they are thoroughly mixed. Arrange chicken on a serving platter. Sprinkle some chopped thyme over. Serve immediately.

42 comments:

Brian's Home Blog 22/10/21 00:45: That sounds really delightful, we'd enjoy it here!
Tom 22/10/21 01:01: ...they look and sound great.
babYpose 22/10/21 02:43: Looks delicious and tasty. With sambal oelek give distinguished flavour.
The Yum List 22/10/21 02:56: Oh, I bet those were scrumptious.
Christine 22/10/21 03:08: This looks so good.
J.P. Alexander 22/10/21 03:24: Gracias por la receta adoro el pollo así que la haré. Te mando un beso
Margaret D 22/10/21 03:25: They would taste delicious with the ingredients you have noted.
Yvonne @ Fiction Books Reviews 22/10/21 05:59: I would probably make this dish with either the recipe you have featured, or the sambal oelek, which I had to 'Google' but which also sounds delicious.

We don't tend to eat too many chicken drumsticks because of the skin, but so long as they are good and crunchy, or if I have the time, skinned, then this is a good tasty way to serve them!

Thanks for sharing and have a good weekend :)
delphine 22/10/21 07:21: Comme c'est appétissant
Grace 22/10/21 07:55: Chicken meat is my favorite. I don't think it's possible to find the ingredients for your recipe here.(Harissa)
Also always thank you; every time I enter I learn something new I love it !!
thanks Angie !!
Very good weekend!!
Nancy Chan 22/10/21 08:47: Your harrissa drumsticks look so beautiful and delicious. One won't be enough for me, I will need at least 2 drumsticks to satisfy me. Lol!
Lola Martínez 22/10/21 10:03: Conozco la harissa y estoy de acuerdo en que esos muslos están buenísimos, aunque en casa el tema especias lo llevan regular, hay que dárselo en dosis pequeñas.
Bss
DEZMOND 22/10/21 10:26: I've seen harissa a couple of times in Lidl, but never bought it.
Whats Cookin Italian Style Cuisine 22/10/21 12:00: what amazing flavors the chicken looks fabulous!
2pots2cook 22/10/21 12:19: Love harissa. Must be heavenly good !
bread&salt 22/10/21 13:26: Dear Angie! Looks great and i would like to eat them as snack without the bread in lunch. Thanks for the recipe.
My name is Erika. 22/10/21 14:45: I haven't made hand held chicken in such a long time. These look so yummy. I think next week I need to add some hand held style chicken to what's on the to eat list. Have a great start to your weekend Angie. Hugs-Erika
Bernadette 22/10/21 14:49: Angie, I have been buying prepared harissa. Thanks for this recipe. I will make some of my own which I am sure will have an even livelier flavor.
Chef Mimi 22/10/21 15:19: Mmmmmm I love harissa, but I’ve only made it once. I have found a brand that is really good. Love these drumsticks!
thepaintedapron.com 22/10/21 15:23: I can't do spicy, but they sure look good!
Kitchen Riffs 22/10/21 15:41: Nice! A ton of flavor in this dish. Chicken drumstick have the BEST flavor, too, and you've really enhanced them. Thanks!
Ashley@CookNourishBliss 22/10/21 15:56: Oooo that homemade harissa sounds fantastic! I will definitely take some of these!
kathyinozarks 22/10/21 15:57: Happy Friday-looks delicious
Paola Pepe 22/10/21 16:06: Quanto gusto in questo piatto! Un bacione a presto!
Pam 22/10/21 17:53: Drooling! They look flavorful and so tasty.
Julie 22/10/21 18:38: makes me drool, Angie.. chicken drumcticks look so tempting with all the spice coats..lovely!
savorthebest 22/10/21 21:27: That looks delicious, I love the harissa
Bill 22/10/21 21:57: Those look yummy. Have a wonderful weekend, Angie.
David 22/10/21 23:03: Angie, Great looking chicken drumsticks! We both love spice so this recipe is right up our alley! Take Care, Big Daddy Dave
Azka Kamil 23/10/21 08:20: This looks so good.
EASYFOODSMITH 23/10/21 10:49: They sound hot and finger licking good <3
eileeninmd 23/10/21 11:55: Hello,
The chicken drumsticks look yummy. I love spicy foods, I wish my hubby did too.
Thanks for sharing the recipe. Take care, have a happy weekend!
Ann 23/10/21 20:31: All your pics are drool worthy ♥
Thanks for sharing the recipe, everything look so delish.

Ann
https://roomsofinspiration.blogspot.com/
Królowa Karo 23/10/21 22:25: This is definitely a taste for me!
The Velvet Runway 25/10/21 14:46: These look and sound amazing! Thank you for sharing the recipe
Julia x
https://www.thevelvetrunway.com/
Cooking Julia 26/10/21 19:53: Those spicy chicken drumsticks would make my day...
Raymund 27/10/21 01:47: This is lip smacking, finger licking good
Federica Simoni 27/10/21 16:48: buonissimo😍😍😍
Suja Manoj 27/10/21 20:51: They looks super delicious. Thanks for sharing this amazing recipe, will try this.
tigerfish 28/10/21 02:04: Spice is nice! Have not tried harissa before though I've seen bottled ones sold in stores. For sure, homemade ones are the best.
Lowcarb team member 28/10/21 23:51: Looks so tasty.
Chicken is so versatile.

All the best Jan
mjskit 30/10/21 03:35: Love your harissa! And those drumsticks cooked and baked in ghee sound awesome. Even though I would definitely add the harissa, these drumsticks are probably delicious right out of the oven.