Harissa Chicken

Ingredients

• 5chicken drumsticks
• 2 tbsp (30 ml)olive oil
• to tastesalt
• 3 cloves, mincedgarlic
• 1 tspblack pepper
• 1 tspground cumin
• 1½ tbsppaprika
• 1 tbsponion powder
• 2 tbspharissa seasoning
• 1 tbsptomato purée
• 1 tbsp (15 ml)lemon juice

Instructions

1. 1

   Prepare the chicken

   Wash the chicken and pat it dry. Score each drumstick.

2. 2

   Mix the paste

   Combine the olive oil, salt, garlic, black pepper, cumin, paprika, onion powder, harissa seasoning, tomato purée and lemon juice to make a paste.

3. 3

   Coat the drumsticks

   Massage the paste over the chicken, covering all sides.

4. 4

   Marinate the chicken

   Refrigerate for 30 minutes. For the best results, leave it in the fridge overnight.

5. 5

   Air-fry the chicken

   Air-fry at 160°C for 15 minutes, turning the drumsticks after 7½ minutes.

6. 6

   Serve

   Enjoy the chicken once it is cooked through.

What is harissa chicken?

Harissa is a North African chilli seasoning associated especially with Tunisia, and it gives this chicken its warm, savoury heat. This version uses harissa seasoning rather than a prepared chilli paste, combined with garlic, cumin, paprika, tomato purée and lemon.

The oil helps the spices cling to the drumsticks, while scoring gives the coating more places to settle. Air-frying provides a straightforward way to cook the marinated chicken without needing a roasting tray.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 27g protein, 5g carbs, 26g fat.

The chicken supplies most of the protein, while the olive oil contributes much of the fat; the small amount of carbohydrate comes mainly from the tomato purée and seasonings. Pair a drumstick with plenty of vegetables and a modest serving of rice or potatoes for a balanced plate.

Why score the drumsticks?

Scoring: Make shallow cuts in the thickest parts of the drumsticks, taking care not to cut all the way through to the bone. This also helps the paste cover more of the surface.

Getting an even coating

Mixing: Stir the oil, lemon juice and tomato purée with the dry seasonings until they form a thick, spreadable paste. If it settles in the bowl, mix it again before coating the chicken.

Coating: Rub the paste over every side of each drumstick, including around the scored areas. Wash your hands and any surfaces that have touched raw chicken.

Marinating time

Short rest: The recipe gives 30 minutes in the fridge as the minimum marinating time. Keep the chicken covered and chilled during this stage.

Overnight rest: Leaving it overnight gives the seasoning more time to flavour the chicken. The recipe does not specify an upper limit, so keep it refrigerated and cook it the following day.

Checking doneness

Air-fryer timing: Cook at 160°C for 15 minutes, turning the drumsticks at the halfway point, after 7½ minutes. Air fryers can vary, so use the timing as a guide rather than relying on colour alone.

Doneness: Check that the thickest part of a drumstick is cooked through and that the juices run clear. Avoid touching the thermometer probe to the bone if you use one.

What to serve with it

Fresh sides: Serve the drumsticks with a crisp salad or cooked vegetables to add freshness alongside the spiced coating.

Filling sides: Rice, flatbread or potatoes make a more substantial plate and work well for catching any juices and seasoning.

Recipe notes & tips

• Pat the chicken thoroughly dry before scoring so the paste adheres well.
• Make shallow cuts rather than slicing down to the bone.
• Mix the paste again if the oil separates before you coat the drumsticks.
• Arrange the drumsticks in a single layer in the air fryer so hot air can circulate.
• Turn the chicken carefully at 7½ minutes to help it cook evenly.
• Check the largest drumstick for doneness before serving.

Variations

• More heat: Add a little extra harissa seasoning to the paste.
• Citrus finish: Serve with an extra squeeze of lemon just before eating.
• Milder coating: Reduce the harissa seasoning and keep the other spices as listed.
• Herb finish: Scatter chopped fresh parsley over the cooked chicken.
• Oven method: Roast the coated drumsticks in an oven-safe dish, checking that they are cooked through before serving.

Common mistakes to avoid

• Wet chicken: The paste can slide off; pat the drumsticks dry before scoring.
• Deep cuts: Cutting down to the bone can make the drumsticks harder to handle; keep the scores shallow.
• Uneven coating: Bare patches miss the seasoning; massage paste over every side.
• Skipping the turn: The chicken may cook unevenly; turn it after 7½ minutes.
• Crowded air fryer: Overlapping drumsticks can impede airflow; cook in batches if needed.
• Relying only on the timer: Drumstick size and air fryers vary; check the thickest piece is cooked through.

How to store

Refrigerate leftover cooked chicken in a covered container and eat within 3 days. Reheat until piping hot throughout, using an air fryer or oven to help the skin regain some crispness.

Frequently asked questions