Roast Chicken Drumsticks- 1 x 1 kg (approx.) Lilydale Free Range Bulk Chicken Drumsticks, skin removed
- 1 tblsp harissa paste
- 1/2 cup Greek (natural) yoghurt
- 4 tblsp dukkah
- 2 cloves garlic, minced
- 1/2 tsp salt
Salad- 400g (1 tin) chickpeas
- 1 pomegranate, seeds only
- 1/2 cup slivered almonds, toasted
- 1/2 cup flat leaf parsley, finely chopped
- 1/2 cup Mint, finely chopped
- Juice of 1 lemon
- 2 tblsp olive oil
Sauce- 1 cup tahini
- 1/2 garlic clove, minced
- 1 tblsp lemon juice
- 2/3 cup water
- 1/4 tsp cumin
- 1/4 tsp salt
- Paprika to serve
| Roast Chicken Drumsticks- Preheat oven to 180°C
- Place harissa, yoghurt, garlic, salt and chicken in a bowl. Toss to coat well
- Place drumsticks on a lined tray, sprinkle with dukkah. Bake in oven for 45 minutes
Salad- To make the salad, place chickpeas, pomegranate seeds, slivered almonds, parsley, mint, lemon juice and olive oil in a bowl, and mix to combine
Sauce- To make the tahini sauce, blend all ingredients together to form a smooth sauce
- Serve chicken with salad and tahini sauce
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