Dinnertime shouldn’t mean cooking one meal for the grown-ups and a separate one for the kids. Gather the whole family around the table for this finger-licking favourite.

Recipe Callum Hann | Photograph Brendan Homan | Styling Natalie Homan

Moroccan chicken drumsticks, chunky tabouli and garlic yoghurt
serves 4

2 tsp paprika
1 tbsp ground cumin
2 tsp ground coriander
salt and pepper
8 chicken drumsticks
2 tbsp olive oil, plus 1 tbsp extra
½ cup couscous
Juice of a lemon
1 punnet cherry tomatoes, halved
2 Lebanese cucumbers, cut into bite-sized chunks
1 bunch parsley, leaves picked and torn
Seeds from half pomegranate (optional)
1 large clove garlic, finely grated
1 cup thick Greek yoghurt

Preheat oven to 180C and line a large roasting pan with baking paper. Combine paprika, cumin and coriander in a large bowl. Season well with salt and pepper, then toss drumsticks one at a time with spice rub until lightly coated. Heat a large heavy-based frying pan over high heat. Add 2 tablespoons oil and half the drumsticks and cook, turning every 30 seconds, until browned all over. Remove chicken and repeat with remaining drumsticks. Transfer all browned drumsticks to the roasting pan. Bake for 25-30 minutes or until the juices in the thickest part of the meat run clear when pierced with a skewer.

Meanwhile, place couscous into a large bowl. Boil a kettle and add enough hot water to just cover the couscous. Allow to stand for a minute, then stir in lemon juice and remaining olive oil. Add tomatoes, cucumber, parsley and pomegranate if using.

Combine garlic and yoghurt in a small bowl. Serve drumsticks with chunky tabouli and garlic yoghurt. 

 

This recipe first appeared in the April 2020 issue of SALIFE magazine.