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Harrissa and Dukkah Roast Chicken Drumsticks

Dress up the humble chicken drumstick with a hit of chilli spice and some crunchy dukkah.

Serves: 2

Preparation time: 20 minutes

Cooking time: 45 minutes


  • 1 x 1kg (approx.) Lilydale Bulk Drumsticks, skin removed
  • 1 Tblsp harissa paste
  • 1/2 cup Greek (natural) yoghurt
  • 4 Tblsp dukkah
  • 2 cloves garlic, minced
  • ½ tsp salt


  • 400g (1 tin) chickpeas
  • 1 pomegranate, seeds only
  • ½ cup slivered almonds, toasted
  • ½ cup flat leaf parsley, finely chopped
  • ½ cup Mint, finely chopped
  • juice of 1 lemon
  • 2 Tblsp olive oil


  • 1 cup tahini
  • ½  garlic clove, minced
  • 1 Tblsp lemon juice
  • 2/3 cup water
  • ¼ tsp cumin
  • ¼ tsp salt
  • Paprika to serve


  1. Preheat oven to 180C.
  2. Place harissa, yoghurt, garlic and salt and chicken in a bowl. Toss to coat well.
  3. Place drumsticks on a lined tray, sprinkle with dukkah. Bake in oven for 45 minutes.
  4. To make the salad, place chickpeas, pomegranate seeds, slivered almonds, parsley, mint, lemon juice and olive oil in a bowl, and mix to combine.
  5. To make the tahini sauce, blend all ingredients together to form a smooth sauce.
  6. Serve chicken with salad and tahini sauce.
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Our Recipes
Our Recipes