Spicy Moroccan Chicken Recipe


Difficulty LevelBit DifficultHealth IndexHealthy
Main Ingredient


For spice paste
 Cayenne pepper1⁄4 Teaspoon
 Paprika1⁄2 Teaspoon
 Garlic powder1 Teaspoon
 Ground pepper1⁄2 Teaspoon
 Ground cinnamon1⁄2 Teaspoon
 Ground cumin1⁄2 Teaspoon
 Fresh lemon juice1 1⁄2 Teaspoon
 Extra virgin olive oil1 Tablespoon
 Chicken legs8 , skinned
 Olive oil2 Tablespoon
 Chicken broth1 Cup (16 tbs)
 Kalamata olives1⁄2 Cup (8 tbs), pitted and chopped
 Tomatoes6 , peeled, seeded and chopped
 Bell peppers5 , roasted and chopped (In Assorted Colors)
 Chopped fresh cilantro1 Teaspoon, chopped
 Chopped fresh parsley1 Teaspoon
 Freshly ground pepper To Taste
 Pita bread4 (Adjust Quantity As Needed For Serving)
 Salt To Taste


TO MAKE THE SPICE PASTE: In a large, shallow bowl, combine all the paste ingredients.
Add the chicken legs and turn them to coat them evenly with the paste.
In a large cast-iron skillet or flameproof casserole over medium heat, heat the olive oil, and brown the chicken legs on all sides.
Transfer the chicken to a plate.
Add the broth to the pan and stir over medium heat to dissolve all the browned bits on the bottom of the pan.
Add the chicken legs and olives to the pan.
Bring the broth to a simmer, cover, and braise over low heat until the chicken is fork tender, about 1 hour.
Remove the chicken legs from the cooking liquid and let cool until they can be handled.
Pull the meat from the bones and put it in a large bowl.
Add the tomatoes, roasted peppers, fresh herbs, and cooking liquid.
Toss the mixture well and season generously with salt and pepper.
Cover and refrigerate for 1 or 2 hours, or until thoroughly chilled.
To serve, scoop the chicken mixture into fresh pita pockets.