This recipe uses the two spiciest of Pastiche’s blends, plus a poblano pepper. The result is delicious spiciness that awakens all the senses. However, you can also use the spices in smaller quantities if you think this is too spicy for you. It will still be great!
Also note that this recipe requires a little more work, but you won’t regret it.
INGREDIENTS:
6 bone-in skin-on chicken legs
1.5 tbsp Pastiche’s Tan-Tan Moroccan Spice Blend
1 ½ cup olive oil
6 potatoes, sliced
2 tbsp Pastiche’s Harissa Spice Blend
½ cup lemon juice
3 shallots, chopped
2 cloves garlic, chopped
1 poblano chile, chopped
2 limes, thinly sliced½ cup cilantro, chopped
½ cup basil, chopped
4 cups chicken broth
PREPERATION:
Rub the Tan-Tan on the chicken legs and set aside
Preheat the oven to 450F. Toss the potatoes with ½ cup of olive oil until they are covered in it, and place them in a large baking pan. Roast in the oven for 30-35 min, until they are golden. Remove from the oven.
While the potatoes are roasting, heat ½ cup of olive oil in a large skillet and fry the chicken legs, 3 minutes on each side, until golden.
When the potatoes are out of the oven, place the chicken legs in the baking pan in one layer on top of the potatoes.
Reduce the oven heat to 350F. Place the shallots, garlic, poblano chile, Harissa Spice Blend, cilantro and basil in a bowl. Add the lemon juice and olive oil and mix together. Rub the marinade over the chicken. Pour the chicken broth to the baking pan (make sure you don’t pour it directly on the chicken). Cover with aluminum foil. Return the baking pan to the oven and cook for another hour, or until the chicken is thoroughly cooked. Remove the aluminum foil and bake for 5 more minutes.