Chicken drumsticks with harissa broth and pearl barley

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

½ tsp	Chilli flakes
4	Garlic cloves, chopped
1 tsp	Salt
1 Tbsp	Coriander seeds, toasted in a dry pan until fragrant and darkening in colour, then ground to a coarse powder
1 Tbsp	Cumin seeds, toasted in a dry pan until fragrant and darkening in colour, then ground to a coarse powder
1	Red capsicum, store bought, roasted, cored and deseeded (Main)
6 Tbsp	Extra virgin olive oil

For the drumsticks

12	Chicken drumsticks, free range, lightly dusted with flour (Main)
1 large	Onion, finely chopped
2	Celery stalks, sliced
1 large	Carrot, peeled and diced 2cm
½ cup	Kalamata olives, pitted
3 Tbsp	Tomato paste
1 Ltr	Chicken stock (Main)
250 g	Pearl barley, boiled in plenty of water for 20 minutes or until tender, well-drained, ready when the chicken is (Main)
1 large handful	Coriander, sprigs

Directions

1. 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.
2. Heat the remaining oil in a large deep frying pan and lightly brown the drumsticks. Remove to a plate and reserve.
3. 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.
4. Add the harissa, olives, tomato paste and stock to the pan and mix well, dissolving any lumps.
5. Add the drumsticks, bring to the boil and boil gently for 20 minutes.
6. Taste and check the seasoning.
7. Serve the drumsticks and broth on the barley with coriander on top.

More chicken recipes from Ray

• Chicken stuffed with pork and roasted with potatoes
• Red cooked chicken with steamed greens