Chicken drumsticks with harissa broth and pearl barley
Photo by Tam West
You can buy harissa, but it is very easy to make, and a lot cheaper. The first part of the following recipe is a recipe for harissa which can be used as a condiment with dressings, on stews, tagines or with barbecued food — most places where a little savoury heat is required.
For the harissa
For the drumsticks
- Place chilli flakes, garlic, salt, toasted seeds, red capsicum and 4 tablespoons of oil into a small food processor and process to a thick paste. (Or pound everything together in a mortar.) This is the harissa.
- Heat the remaining oil in a large deep frying pan and lightly brown the drumsticks. Remove to a plate and reserve.
- Add the onion, celery and carrots to the pan and fry gently, without browning, over moderate heat for 10 minutes or until the onion is soft.
- Add the harissa, olives, tomato paste and stock to the pan and mix well, dissolving any lumps.
- Add the drumsticks, bring to the boil and boil gently for 20 minutes.
- Taste and check the seasoning.
- Serve the drumsticks and broth on the barley with coriander on top.
More chicken recipes from Ray