4tbspolive oil (2 for frying and 2 for the 'dressing')
1red onion, finely diced
2garlic cloves, crushed
300gP’titim (or pearl couscous for the ignorant ;-) , read my blogpost)
400gchickpeas, rinsed and drained
100galmonds, toasted and chopped
Add the honey, rose harissa, crushed garlic, lemon zest and half the lemon juice into a large bowl. Season with a 1 tsp of salt and a good grind of pepper and stir to combine. Add the chicken and turn to coat and let it marinate for at least 2 hours.
Preheat oven to 220°C when ready to cook. Line a baking tray with baking paper and transfer the chicken to the baking tray. Roast the chicken for 35-45 minutes or until cooked through and golden, basting every 15 minutes with the mixture from the bowl.
Cook the p’titim according to packet instructions (mine took 10 minutes), then drain in a colander, cool under cold running water and let it drain thoroughly.
Fry the onion in 2 tbsp of olive oil until soft and translucent, about 8 minutes. Add the garlic and spring onion and fry them for another 3 minutes. Then add the cumin, coriander, turmeric, cinnamon and season well with 1 tsp of salt and a good grind of pepper. Fry for one more minute and then add the chickpeas also for one more minute. Take off the heat and add the other half of the lemon juice and the chopped parsley and mint (save a little bit of the herbs for garnish). Tip everything in a shallow salad bowl that will also fit the cooked p’titim. Add the p’titim to the salad bowl when it’s completely drained. Peel the pomegranate and toast the almonds and add them to the bowl together with 2 tbsp of olive oil and combine until everything is mixed.
Arrange the p’titim salad on a large platter, top with drumsticks and scatter with extra herbs.
Spicy chicken drumsticks with p’titim salad https://culyzaar.com/spicy-chicken-drumsticks-with-ptitim-salad/