Harissa Chicken Drumsticks with Kasha by Dr Sue Shepherd

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The North African spice flavours in this dish, pair beautifully with the kasha!


Harissa Chicken Drumsticks

  • 2 teaspoons celery salt
  • 2 teaspoons dry mustard powder
  • 2 teaspoons caraway seeds
  • 2 teaspoons ground cumin
  • ½ teaspoon chilli powder
  • 1 teaspoon light olive oil
  • 8 chicken drumsticks, skin removed


  • 2 cloves garlic, crushed
  • 1 large (400 g) leek, finely sliced
  • 3 cups (750 ml) gluten-free chicken stock
  • 1 cup (180 g) buckwheat kernels (or quinoa if unavailable)
  • 3 tablespoons chopped parsley
  • 150 g chopped frozen spinach, thawed, or 6 cups (200 g) baby spinach leaves
  • 2 teaspoons ground cumin
  • cracked pepper



  1. Preheat oven to 190°C/170°C fan-forced. To make the harissa chicken, combine all the spices and oil in a small bowl. Brush the spice mixture over the chicken drumsticks and place in a baking dish. Cover and refrigerate for 45 minutes.
  2. Remove the chicken from fridge, place in the oven 40-45 minutes or until cooked through, and the chicken juices run clear when a skewer is inserted. (Check after 15 minutes and cover with foil if chicken is   turning too brown.)
  3. While the chicken is cooking, heat a little stock in a large non-stick frypan over medium heat, and saute the garlic and leeks until the leeks have softened and are turning golden brown. Turn the heat up to high,   add the remaining chicken stock and buckwheat and bring to the boil, then reduce heat to low. Simmer for 15 minutes, stirring occasionally, until all the water is absorbed and the buckwheat is tender. Stir in the parsley, spinach, cumin and pepper until well combined and warmed through.
  4. Remove the chicken from the oven and serve with the kasha.


Serve with some low GI, high carbohydrate gluten-free accompaniments, if required.

Kids & Teens: Use homemade stock for reduced salt intake

Toddler Friendly: Use homemade stock for reduced salt intake

Nutritional Analysis

Per serve: energy 1892 kJ (450 Cal), protein 45.6 g, fat 14.2 g, saturated fat 3.9 g, carbohydrate 33.5 g, sugars 1 g, fibre 3.6 g, sodium 594 mg, GI low

WGF Diabetes

Recipe taken from Wheat and Gluten Free Diabetes by Dr Sue Shepherd.

Click here to find out how to purchase this book

Click here to read Sue’s blog

Click here to read Sue’s article on Coeliac Disease, Diabetes and the Gluten-Free Diet



You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.