• Home
  • About me
  • WORK WITH ME
  • Recipes
  • PRIVACY POLICY

Supergolden Bakes

Sweet, savoury and everything in between

You are here: Home / Lunch, Dinner and Side Dishes / Chicken & Turkey Recipes / Easy Harissa chicken with tabbouleh

Easy Harissa chicken with tabbouleh

June 25, 2014 by Lucy Parissi 5 Comments

 
 

After all the excitement of Britmums Live I am playing catch up with enormous piles of freelance work which I have been ignoring in favour of the blog. But first I have to post this recipe for delicious Harissa drumsticks with tabbouleh (you can see how no work ever gets done).

Sainsbury’s send me their new Harissa paste to try – part of a range which includes garlic, ginger, basil, lemon grass and chilli in small tubes. I loved the convenience of using this paste and the smallness of the tube means less chance of it being left in the back of the fridge to gather dust (sorry to admit this is what happens to green Thai paste every single time).

The paste has a good spicy kick so tread carefully when using it – the recommended amount is 1tbsp per 100g of food. I used it on drumsticks to create a meal to feed four in less than 30 minutes. I expect it works really well with lamb as well as vegetables to create hearty stews.

 

Easy Harissa chicken with tabbouleh

I used a roasting bag to both marinate and cook the drumsticks. They are fantastic for keeping food moist – if you are cooking for a crowd switch to a turkey roasting bag! Authentic tabbouleh is all about the parsley – it contains more parsley than bulgur wheat. I have reduced the amount here but feel free to use more parsley if you like.
 
For the tabbouleh
Serves 4-6
190g | 1 cup bulgur wheat
115g | 4oz flat-leaf parsley, stalks removed, very finely chopped
2 tomatoes, de-seeded and finely chopped
1 small red bell pepper, de-seeded and finely chopped
1 small red onion, finely chopped
1/2 cucumber, de-seeded and finely chopped
3 tbsp olives, chopped (I used marinated Kalamata olives)
Juice of 2 lemons
2-3 tbsp extra virgin olive oil
Pinch ras el hanout
Salt and freshly ground pepper
 
Method
  1. Place the bulgur wheat in a large bowl and cover with plenty of cold water. Leave for 15 minutes until most of the water has been absorbed then fluff up with a fork (drain if there’s any water leftover). Alternatively you can boil the bulgur wheat for 10 minutes then drain and cool completely before using.
  2. Add the lemon juice and olive oil and toss to combine.
  3. Add the chopped parsley, vegetables and olives and mix thoroughly. Season to taste and serve.
_____________________________________________


For the chicken
Serves 4
8-10 drumsticks (allow at least two per serving)
4 tbsp Harissa paste (more or less according to taste)
1 tbsp lemon juice
Salt and freshly ground pepper
 
Method
  1. Preheat the oven to 160C | 325F.
  2. Put the chicken in the roasting bag and add the paste and lemon juice. Seal the bag and ‘massage’ the meat so that it is well covered in the paste. Either marinate in the fridge overnight or for an hour at room temperature (or you can use straight away).
  3. Place the bagged chicken on a tray and position either in the middle or bottom self of the oven (the bag expands with steam),
  4. Cook for 25 minutes then take out of the oven and carefully pierce the bag to release the steam. 
  5. Transfer the chicken and sauce onto the tray and roast for 5 minutes to crisp the skin (optional). Make sure the chicken is thoroughly cooked before serving.
  6. Serve with the tabbouleh and season with salt and pepper to taste.
 
Disclaimer: I received a tube of Sainsbury’s Harissa Paste to sample.
 
 
FOLLOW ME ON SOCIAL MEDIA
  • Facebook
  • Twitter
  • Instagram
  • YouTube
  • Pinterest
  • Email

Filed Under: Chicken & Turkey Recipes

« Spicy pulled pork nachos
Dark and Stormy Cocktail »

Never Miss A Post!

Subscribe to get the all the latest tasty goodness delivered to your inbox!

Comments

  1. simone11 says

    July 16, 2014 at 5:58 pm

    tthis looks a great meal for all picnics as well

    Reply
  2. Flick says

    July 6, 2014 at 11:54 am

    I wouldn't get any work done either if I had the premise of this recipe in front of me.

    http://theycalleditthediamondblog.blogspot.co.uk/

    Reply
  3. Abigail Cullen says

    July 6, 2014 at 10:32 am

    This chicken meal looks really nice, I love the look of the Tabbouleh also.

    Reply
  4. Ciara (My Fussy Eater) says

    June 25, 2014 at 8:08 pm

    I'll be blogging a similar recipe later this week, but peri peri chicken. Never thought to use those roasting bags though – brilliant idea. I've only ever used them when they came in those packets with seasoning.

    Reply
  5. Elizabeth says

    June 25, 2014 at 2:25 pm

    This looks gorgeous! I've never tried a roasting bag but you've convinced me I should look out for them. Yum!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




HEY, NICE TO MEET YOU!

Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

  • Facebook
  • Instagram
  • Pinterest
  • Tumblr
  • Twitter

Slimming Recipes

More Posts from this Category

As Seen In…

Collage of brand logos, including Cosmopolitan, BuzzFeed, Chowhound, MSN, Elle, and Redbook
This site uses cookies: Find out more.