Harissa Chicken Drumsticks with Charred Zucchini and Chimichurri

🥘 Ingredients

• parsley
• garlic 2 cloves
• red wine vinegar 2 tbsp
• extra virgin olive oil 4 tbsp
• chilli flakes ½ tsp
• salt
• black pepper
• chicken drumsticks 4
• salt
• black pepper
• harissa paste 2 tbsp
• olive oil 1 tbsp
• lemon 1
• zucchini 2
• cherry tomatoes 200 g
• olive oil 1 tbsp
• salt
• black pepper
• chilli flakes

Chimichurri

1. 1

   Finely chop a large bunch of parsley and garlic . Combine in a bowl with red wine vinegar , extra virgin olive oil , chilli flakes , salt and black pepper . Set aside.

Chicken

1. 1

   Preheat oven to 220°C.
2. 2

   Pat dry chicken drumsticks and season generously with salt and black pepper .
3. 3

   In a small bowl, mix harissa paste with olive oil and the zest of lemon . Rub all over the chicken.
4. 4

   Heat an oven-safe skillet over high heat. Sear drumsticks, turning, for 4 minutes until browned all over.
5. 5

   Transfer skillet to the oven. Roast for 25 minutes until cooked through.

Charred Zucchini & Tomatoes

1. 1

   While chicken roasts, toss zucchini , sliced into rounds, and cherry tomatoes with olive oil , salt , and black pepper .
2. 2

   Spread on a baking tray and roast alongside the chicken for 15 minutes until edges are charred.

Serve

1. 1

   Rest the chicken for 5 minutes . Plate the charred zucchini and tomatoes, lay chicken on top, and spoon chimichurri generously over everything. Squeeze over the reserved lemon juice and scatter chilli flakes to taste.