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 work, but it will be worth 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 sliced
- ½ cup cilantro, chopped
- ½ cup basil, chopped
- 4 cups chicken broth
Preparation
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 evenly 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
Recipe and photo reprinted with the permission of Pastiche Foods
