Harissa Chicken Drumsticks
Aromatic chicken drumsticks with a North African harissa paste made from chilies, cumin and coriander that forms an intense, dark red crust during smoking. Slow hot smoking over olive wood gives the poultry a Mediterranean depth while simultaneously softening the chili heat. A dish that unites North African spice culture with modern smoking techniques.
Ingredients(for 1 kg)
Instructions
Harissa Paste & Marinating
25 minutes + 6-16 hours resting timeSoak dried chili peppers in warm water for 20 minutes, drain. Blend with cumin, coriander, garlic, olive oil, salt and lemon juice into a fine paste. Score chicken drumsticks deeply and rub generously with the harissa paste. Refrigerate covered for 6-16 hours.
Preheating & Acclimatizing
30 minutesSlowly preheat smoker to 115-130 °C. Add olive wood and cherry chips for a mild Mediterranean smoke note. Remove chicken drumsticks from refrigerator and acclimatize at room temperature. Leave paste on the meat.
Smoking
2.5-3 hoursPlace chicken drumsticks on the grate and smoke evenly at 115-130 °C. Keep lid closed as much as possible. Turn after 1.5 hours. Check core temperature regularly. If the crust gets too dark, loosely place aluminum foil on top.
Resting & Serving
10 minutesRemove from smoker at 82-85 °C core temperature and let rest for 10 minutes. Serve with Greek yogurt, fresh mint, pomegranate seeds and flatbread. A drop of honey elegantly balances the heat.
Pro Tip
Mix the homemade harissa paste with one tablespoon of olive oil per kilogram of meat so it adheres better and does not burn. Use dried rather than fresh chilies for a more intense and concentrated paste.
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