Quick Pea & Onion Pulao with Roasted Harissa Chicken Drumsticks | Spekko Rice
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Quick Pea & Onion Pulao with Roasted Harissa Chicken Drumsticks

Quick Pea & Onion Pulao with Roasted Harissa Chicken Drumsticks

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  • Serves: 4
  • Difficulty: medium
  • Prep time:
  • Cooking time:
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Ingredients

    For the Rice:
    60 ml (4 tbsp) sunflower oil
    5 ml (1 tsp) cumin seeds
    2 onions
    4 garlic cloves, crushed
    250 ml (1 cup) frozen peas
    500 ml (2 cups) cooked Spekko Long Grain Parboiled Rice
    125 ml (1/2 cup) boiling water
    Salt

    For the Chicken: 
    12 chicken drumsticks
    45 ml (3 tbsp) sunflower oil
    30 ml (2 tbsp) lemon juice
    75 g large dried red chillies
    10 ml (2 tsp) cumin seeds
    5 ml (1 tsp) caraway seeds
    3 garlic cloves, crushed
    60 ml (4 tbsp) tomato purée
    5 ml (1 tsp) sea salt
    75 ml (5 tbsp) olive oil
    45 – 60 ml (3 – 4 tbsp)harissa paste
    Cold water, to soak chillies
    Salt to season

Method

    For the Rice:
    Heat the sunflower oil in a large, thick-bottomed pot.  Add cumin seeds and sauté until they begin to splutter.
    Add the thickly-sliced onion and sauté until they are a light golden brown.  Stir in the garlic and stir fry for a few seconds.
    Add the frozen peas and season with salt.  Sauté for a minute and then layer the cooked rice over the peas.
    Pour boiling water over the rice and cover with a tight-fitting lid.
    Reduce the heat to the lowest setting and steam for 5 minutes.
    Stir the peas and onions through the rice before serving.

    For the Chicken:
    Preheat oven to 180º C.
    Place the chicken drumsticks on a roasting tray.  Season with salt and smear the harissa paste over the chicken drumsticks. Drizzle lemon juice and sunflower oil over the drumsticks.
    Roast the drumsticks in a hot oven for 45 minutes or until cooked through.

    For the Marinade:
    Place chillies in a bowl and cover with water.  Leave aside to soak for two hours.
    Dry-roast cumin and caraway seeds on a hot pan until they are a shade darker.
    Place the drained chillies, roasted cumin, caraway, garlic and some water into a food processor.
    Blend until the mixture forms a smooth paste.  Add more water if necessary.  Add tomato purée and salt.
    Pour in the olive oil while the motor is running.  Cook paste on a medium heat until the excess moisture evaporates.
    Spoon into a sterilised jar and pour in a layer of oil.  Store in a refrigerator for up to one month.