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 |
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Directions
- 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.
