Recipes
Harissa and yoghurt marinated chicken drumsticks
So grabbable and easy to make ahead, dunk in a herby dip with a hint of spice.
So grabbable and easy to make ahead, dunk in a herby dip with a hint of spice.
Cook: 40 Mins
Serves: 6
Price: £0.82 per serving
Nutritional Information
Each 102g serving contains
Energy
823kj
193kcal
823kj
193kcal
10%
Fat
12.6g
12.6g
Med
18%
18%
Saturates
2.8g
2.8g
Med
14%
14%
Sugars
5.2g
5.2g
Med
6%
6%
Salt
0.27g
0.27g
Low
5%
5%
of your reference intake.
Typical energy values per 100g:
807kj/193kcal
Typical energy values per 100g:
807kj/193kcal
Ingredients
6 Chicken Drumsticks
1 tbsp Natural Yoghurt
1 tbsp Harissa Paste
1 tbsp Runny Honey
1/2 Lemon, zest only
1/2 bunch Fresh Parsley, leaves picked
1/2 bunch Fresh Coriander, leaves picked
1/2 Lemon, zest and juice
1 Garlic Clove, sliced
4 tbsp Olive Oil
1/2 Green Chilli, sliced or pinch Chilli Flakes (optional)
3 tbsp Natural Yoghurt
1 Garlic Clove, finely chopped
1/2 Lemon
1 tsp Harissa
Method
1
Put the chicken, yoghurt, harissa, honey and lemon zest into a bowl, season then mix well until the chicken is evenly coated. Cover and leave to marinate in the fridge for a couple of hours, or up to 24 hours.
2
When ready to cook, preheat your oven to 200ºC/180ºC fan/gas 6 then place the drumsticks on a small baking tray, pouring over any leftover marinade. Cook for 30–35 mins until sticky and nicely coloured, turning once or twice.
3
Place the parsley, coriander, lemon zest and juice, garlic, oil, chilli (if using), salt and pepper into a small food processor or blender and whizz until you have a smooth green sauce.
4
In a small bowl, make the harissa dip by mixing the yoghurt and garlic with a pinch of salt and pepper. Add lemon zest and a squeeze of the juice. Use a teaspoon to ripple through the harissa.
5
5 Serve the chicken drumsticks hot or cold, with a scattering of lemon zest over the top and dips on the side.