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Harissa Chicken Drumsticks

Friday, October 22, 2021

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.

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Chicken Under a Brick with Scallion Salsa Verde

Wednesday, September 08, 2021

Chicken under a brick--this is an effective and easy method for getting chicken skin perfectly browned, cracklingly crisp and its interior juicy and tender, thanks to the combination of the high heat and the downward pressure on the cooking meat from the weights above it. The original recipe is thought to be Italian and use a whole chicken that has been spatchcocked.
Back in ancient times, Roman soldiers had to cook for themselves. They invented a way to roast chicken under a clay dome called clibanus or testum. In order to roast small game or fowl, a heavy, glazed terracotta tile was designed to apply significant weight on the meat cooking under the clay dome (stove top or oven in modern time). You can use a clean brick or two, wrapped in foil if necessary, or a heavy cast-iron skillet as the weight. No brick? no cast-iron skillet? No problem. Fill a kettle with water and use that as the weight. And a 5kg dumbbel would work great too.

4 Chicken thighs skin-on, bone-in
Pink salt
Freshly ground black pepper
2 tbsp Ghee
2 Anchovy fillet, finely chopped
2 tsp Brined capers, drained and finely chopped
1 Garlic clove, finely minced
4 tbsp Parsley, finely chop
1 tbsp Apple cider vinegar
1 tsp Dijon mustard
1/2 tsp Crushed red pepper flakes
4 tbsp Extra-virgin olive oil, divided
3 Scallions or spring onions, thinly sliced

Prepare a large piece of foil and a heavy skillet aside for weighing down chicken. Season chicken thighs on both sides with salt and pepper.
Melt ghee in a large cast-iron skillet over medium-high. Arrange chicken thighs in pan skin side down, making sure they don’t overlap. Place foil over chicken, then set skillet on top. Cook chicken until skin is deep golden brown and crisp and flesh is almost completely cooked through, 12-15 minutes. Check halfway through to make sure skin isn’t taking on color too quickly and reducing heat to medium if needed.
Meanwhile, combine anchovy, capers, garlic, parsley, and a pinch of salt in a bowl. Mix in vinegar, mustard, red pepper flakes, and olive oil, then scallions. Taste and season salsa verde with more salt if needed.
Remove top skillet and check chicken. Using a spatula, release chicken skin from pan and turn thighs over. Turn the heat off and let chicken sit to finish cooking through, about 1 minute.
Spoon some scallion salsa verde onto a platter. Top with chicken with skin side up, and spoon more pesto over. Serve immediately.

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Spiced Chicken Drumsticks with Coconut Peanut Dip

Monday, August 23, 2021

With a savoury, sweet, citrusy, tangy and a little spicy coconut peanut dip, these well spiced chicken drumsticks are perfect for a budget-friendly TV dinner with some seasonal leafy greens and crispy roasted potatoes. The flavours come out best when the chicken drumsticks remain infused in the marinade for at least 1 hour, but not more than 6 hours as the marinade contains lime juice, which can worsen the texture by making it too dry if sitting too long. Longer is not always better. Stabbing the chicken with a fork allows the marinade to penetrate deep inside of the meat and enhance the flavour.

	Coconut Peanut Dip
2-4 Dried red chillie peppers 1 piece / 30 g Ginger root, peeled and roughly chopped 3 Garlic cloves, peeled 3/4 tsp Black pepper powder 1 tsp Cumin powder 1 tsp Cayenne pepper powder 1/4 tsp Turmeric powder 2 tbsp Lime juice 2 tbsp Olive oil Salt to taste 600-800 g Chicken drumsticks 1 Lime, cut into wedges, to serve 1 Tomato, cut into wedges, to serve	4 tbsp Creamy or chunky peanut butter 70 ml Coconut milk 1 Lime, juice and zest 10 g Ginger, peeled and grated 1 tbsp Soya sauce 1/2-1 tsp Chilli powder 1/2 tbsp Peanut oil 1/2 tbsp Roasted sesame seed oil 20 g Roasted salted peanuts, chopped 1 tbsp Spring onion, chopped 1 tbsp Cilantro or parsley, chopped

Soak the dried chillie peppers in 3 tbsp of hot water. Set aside for 30 minutes. In a blender, add the soaked chillie peppers with water, ginger, garlic, black pepper powder, cumin powder, cayenne powder, turmeric powder, lime juice and olive oil. Process all the ingredients into a paste.
Stab each chicken drumstick all over with a fork and place them in a baking pan. Season with salt and rub marinade generously on the surface of the chicken and make sure all the sides are thouroughly coated with the marinade paste. Cover and let marinate for 1 hour.
Preheat the oven to 200C/400F. Roast the chicken for 35 minutes until golden and cooked through.
Combine peanut butter, coconut milk, lime juice, zest, ginger, soya sauce, chilli powder, and oils together in a bowl. Top with chopped peanuts and herbs.
Serve chicken with lime wedges, tomato wedges if using, and prepared coconut peanut dip.

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Chicken Cutlets in Creamy Sundried Tomato Parmesan Sauce

Thursday, August 19, 2021

Easy, flavourful, and ready in 30 minutes, this skillet chicken cutlet in creamy, cheesy sun dried tomato sauce recipe is a crowd pleaser. The sauce is not only great for chicken, also perfect for salmon or shrimp. Be sure to use real, freshly grated parmesan cheese, which makes the difference to the texture and flavour of the sauce. Fantastic over some pasta or with zoodles if you are on keto.

4 Chicken cutlets (about 1 pound)
Salt and black pepper
2 tbsp Ghee
3 Garlic cloves, peeled and chopped
1/4 tsp Chilli flakes
10 Sundried tomatoes in olive oil, sliced
60 ml White wine
180 ml Chicken broth
120 ml Heavy cream
50 g Parmigiano-Reggiano
Fresh herb, chopped (parsley, basil or thyme)

Season the chicken cutlets with salt and pepper. Heat ghee in a large skillet over medium heat. Add the chicken and cook, turning once, until browned, about 8 minutes. Transfer to a plate and cover to keep warm while you make the sauce.
Add garlic, chilli flakes and sundried tomatoes to the pan. Cook, stirring, for 1 minute. Increase heat to high and add white wine. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes. Add in chicken broth, cream, Parmesan and any accumulated juices from the chicken. Cook for 2 minutes. Taste and season.
Return the chicken cutlets to the pan and turn to coat with the sauce. Serve the chicken topped with the sauce and chopped herbs.

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Sesame Green Bean Chicken Salad

Friday, August 13, 2021

Crispy-tender green beans, delicate shredded chicken, a creamy addictive sesame dressing: this simple, deliciously healthy and flavour-packed salad makes a perfect, almost-effortless summer meal. Although you can find green beans in supermarkets all year round, there’s nothing like plump, fresh green beans in summer. I used 3 chicken thighs for the recipe, but you can use chicken breast, or leftover roasted chicken. Try to shred the chicken the same size as the sliced green beans for the best texture. This salad tastes the best after chilling for an hour in the refridgerator, but if you are short on time or can't wait that long, serve it immediately.


350 g Chicken thigh or chicken breast 2-3 slice Ginger 1 Scallion, chopped Sea salt 400 g Green beans, trimmed	35 g White sesame seeds, toasted 60 g Mayonnaise, homemade or store-bought 1 tbsp Soya sauce 1 Lime, juiced or plain rice vinegar 2 tsp Toasted sesame oil 1 tsp Honey

In a medium saucepan, add the chicken thighs or breast, ginger, scallion and enough cold water to cover it by 1 inch. Bring to a boil over medium-high heat. When the water begins to boil, lower heat immediately to a gentle simmer, cover partially with a lid and cook for 15 minutes for the thighs, and 10 minutes for the breast. Turn off the heat, cover completely with lid, and leave on the stovetop for another 10 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add in green beans into boiling water and cook until crisp-tender, 4-5 minutes. Fill a bowl with ice water. Use a slotted spoon to transfer the green beans to the ice water to cool completely. Drain well.
Cut the green beans lengthwise into thirds on a slight diagonal. Transfer to a large bowl and refrigerate.
For the dressing, coarsely grind the sesame seeds, leaving some whole. In a small bowl, combine ground sesame seeds, mayonnaise, soya sauce, lime juice or rice vinegar, sesame oil, honey and 1/3 teaspoon sea salt. Stir until smooth.
Transfer the chicken to a plate to cool completely. If you are short in time, just cool it in a bowl of ice wate. When chicken is cool enough to handle, pat dry, then finely shred the meat with 2 forks. The shreds should be similar in size to the sliced green.
Add the shredded chicken and all of the dressing to the chilled green beans. Toss gently until coated. Cover and chill for an hour before serving.

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Jerk Rub Chicken with Peach Salsa

Monday, August 09, 2021

Jamaican jerk spice blend works great to jazz up the boring bland skinless boneless chicken breast while sweet juicy peach salsa makes an excellent summery addition to the meal. The recipe is easy, quick and very versatile. Use chicken drumsticks or thighs instead of breast, mango or pineapple for the salsa in the place of peach and feel free to use more jalapenos if you want it spicier. If you don't have any fresh lime on hand, just use lemon.
Jamaican jerk rub is a spicy, sweet, and tangy seasoning for grilled meat, pork and chicken particularly.

Jamaican Jerk Chicken	Peach Salsa
1 tbsp Garlic granules 1 tbsp Coconut sugar 4 tsp Dried thyme leaves 2 tsp Salt 2 tsp Ground black pepper 2 tsp Ground allspice 1/2 tsp Ground nutmeg 1/2 tsp Ground cinnamon 1 tsp Cayenne pepper 1 tbsp Olive oil 2 tbsp Butter 3 / 500-600 g Chicken breast	350-400 g / 2 Ripe yet firm peaches, peeled and diced 150 g Red bell pepper, seeded, finely diced 1 alapeño, seeded and finely diced 1 Red onion, finely diced 3-4 tbsp Mint and parsley, chopped 2 tbsp Freshly squeezed lime juice 1 Large garlic clove, minced 1 tsp Salt 1/4 tsp Black pepper

In a bowl, combine all the spices for the rub and mix well. Cut the chicken breast lengthways into 2 equal pieces. Add in 2 tablespoons of the prepared rub and massage it into the chicken, making sure that chicken is evenly covered with spice mixture. Store the rest airtight at room temperature. Cover and leave to marinate while you prepare the salsa. You can make this one day ahead and leave the chicken marinate overnight.
Peel and dice the peaches. Transfer them to a bowl. Finely chop seeded bell pepper, jalapeño. and red onion and add all the vegetables to the bowl with peaches. Add chopped mint, parsley, lime juice, salt and pepper. Gently toss everything together until well mixed. Cover and chill in the fridge for 30 minutes.
Heat the olive oil in a large skillet (or grill pan) on high until hot. Add in chicken breast and cook until well browned, about 5 minutes. Lower the heat and add in butter, cook, covered, for a further 5 minutes until cooked through.
Spoon the prepared peach salsa on a platter and top with jerk rub chicken. Garnish with fresh mint leaf. Enjoy!

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Chicken and Cucumber Salad with Carrot Top Pesto

Thursday, July 22, 2021

This hearty everyday salad is a lean-protein powerhouse thanks to chicken and kidney beans. You can also use black beans, chickpeas or edamame instead. Carrot top pesto can be made 1 day ahead. Carrot tops are high in vitamin C, vitamin K, and potassium. Use them as you would parsley, or in place of parsley in recipes. You might not need all the pesto, the rest will keep for a week in an airtight jar in the fridge.

Carrot Top Pesto	Salad
50 g Carrot top greens, stems removed 20 g Parsley 1 clove Garlic, roughly chopped Juice of 1/2 lemon 30 g Roasted macadamia nuts 30 g Parmigiano-Reggiano, grated 1/2 tsp Sea salt 1/3 tsp Freshly milled black pepper 120 ml Extra-virgin olive oil	1/2 Roasted chicken, shredded 3 Persian cucumbers, chopped 1 can / 400 g Kidney beans, drained and rinsed 1 tbsp Dill, chopped 100 g Arugula leaves 100 g Blueberries

Rinse the carrot top greens thoroughly and dry. Strip the leaves from the stems. Discard stems. Place the carrot tops greens, parsley, chopped garlic, lemon juice, roasted macadamia nuts, grated Parmesan, salt, and pepper in a food processor. Pulse several times, scraping sides as needed with a rubber spatula. While the food processor is running, slowly pour in the olive oil in a steady stream. Scrape the sides down with a rubber spatula. Pulse until smooth.
Stir together chicken, kidney beans, cucumber and dill in a large bowl. Add half of the pesto and toss to combine.
Divide the arugula and chicken salad into 3 plates. Sprinkle some blueberries over. Serve with the remaining pesto.

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Search Angie's Recipes

Harissa Chicken Drumsticks

Chicken Under a Brick with Scallion Salsa Verde

Spiced Chicken Drumsticks with Coconut Peanut Dip

Chicken Cutlets in Creamy Sundried Tomato Parmesan Sauce

Sesame Green Bean Chicken Salad

Jerk Rub Chicken with Peach Salsa

Chicken and Cucumber Salad with Carrot Top Pesto

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Search Angie's Recipes

Harissa Chicken Drumsticks

Chicken Under a Brick with Scallion Salsa Verde

Spiced Chicken Drumsticks with Coconut Peanut Dip

Chicken Cutlets in Creamy Sundried Tomato Parmesan Sauce

Sesame Green Bean Chicken Salad

Jerk Rub Chicken with Peach Salsa

Chicken and Cucumber Salad with Carrot Top Pesto

Subscribe via Email

Angie

If you enjoy my recipes and want to support me, THANKS!

Friends

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Recipes Archive

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