Quick Pea & Onion Pulao with Roasted Harissa Chicken Drumsticks
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Loading... 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.