Spicy Moroccan Chicken Recipe
Ingredients
| Spice Paste | ||
| Cayenne pepper | 1/4 Teaspoon | |
| Paprika | 1/2 Teaspoon | |
| Garlic powder | 1 Teaspoon | |
| Ground pepper | 1/2 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Ground cumin | 1/2 Teaspoon | |
| Lemon juice | 1 1/2 Teaspoon | |
| Extra virgin olive oil | 1 Tablespoon | |
| Chicken legs | 8 , skinned | |
| Olive oil | 2 Tablespoon | |
| Chicken broth | 1 Cup (16 tbs) | |
| Kalamata olives | 1/2 Cup (16 tbs), chopped | |
| 6 tomatoes, peeled, seeded, and chopped | ||
| 5 bell peppers in assorted colors, roasted and chopped | ||
| Cilantro | 1 Teaspoon, chopped | |
| Parsley | 1 Teaspoon, chopped | |
| Ground pepper | 1 To taste | |
| Pita bread for serving | ||
| Salt | To Taste | |
Directions
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.
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.
Chef
